• 2 tbsp walnut oil
• 175g (6oz) walnut halves
• 3 clementines
• 85g (3oz) rocket leaves
• 85g (3oz) watercress
• 3 tbsp balsamic vinegar
• Salt and black pepper

And of all the different types of nut they have one of the highest levels of omega 3 fatty acids – good fats that help to lower cholesterol. They’re also a good source of the antioxidant vitamin E, as well as providing B vitamins and magnesium. All of which makes walnuts an excellent nutrition base for a meal, such as this tasty salad.
Watercress also boosts this salad’s health credentials. Once sold as a takeaway snack in Victorian times, the peppery leaf has been hailed a superfood, with watercress outdoing broccoli, tomatoes and apple with its impressive range of 15 vitamins and minerals as well as antioxidants. Not to be outdone, the rocket provides a rich source of calcium while the clementines add a citrus zing to the salad as well as plenty of vitamin C. And the best thing is that you can throw this healthy meal together in a matter of minutes!

Heat half the oil in a frying pan; cook the walnuts over a medium heat for 1-2 minutes until lightly toasted. Do not turn your back on these walnuts – if you overcook them they will taste bitter and will burn very easily. Peel the clementines, removing all the pith, and slice. Collect all the juice and place in a little bowl. Place the watercress, rocket and Clementine slices into a bowl with the warmed walnuts; toss together, cover dish until required. Whisk the remaining oil with the reserved juice and balsamic vinegar. Season and drizzle and toss over the salad just before serving.