Watercress, radish and toasted seed salad
Add a dessertspoon each of sunflower and pumpkin seeds to a dry frying pan and cook gently for a few minutes until they start to brown, then set aside. Fill a bowl with watercress and sprinkle with shavings of radish, arranging a few whole radishes around the bowl. Make a dressing with one tablespoon of extra-virgin olive oil mixed with one dessertspoon of freshly-squeezed lemon juice, a teaspoon of wholegrain mustard and a
