Serves 4

Ingredients

Wasabi Dressing

0.5 cucumber, grated

1g sea salt

150g mayonnaise

90g wasabi

60ml pickled ginger juice

25ml rice vinegar

Watercress salad

500g watercress, washed and picked

1 cucumber, sliced into 3 inch ribbons

1 baby courgette, sliced into ribbons

Edamame beans, blanched

1 ripe avocado

Tenkasu tempura crunch or fried panko

Method

Wasabi Dressing

Pass the grated cucumber though a fine sieve to separate the juice from the pulp. Refrigerate the juice until required. Add the cucumber pulp to the mayonnaise and mix with a spatula. Add the rest of the ingredients except the juice and mix well. Use the juice to adjust the consistency to a light but creamy texture.

Watercress salad

Mix all of the ingredients for the watercress salad in a bowl.

To serve

Finish with the wasabi dressing.