• 100 g walnut halves
  • 360 g British chicory
  • 150 g watercress
  • 200 g Roquefort, crumbled
  • 2 tbsp cider vinegar
  • 2 tsp runny honey
  • 2 tbsp olive oil


  1. 1

    Heat a small frying pan over a medium heat and toast the walnut halves for 3-4 minutes. Leave to cool slightly.

  2. 2

    Pull away the outer leaves of each chicory head and divide between plates. Thinly slice the remaining chicory hearts, vertically, and place on top of the whole leaves. Top each plate with a handful of watercress leaves.

  3. 3

    Scatter the Roquefort along with the toasted walnut halves over each plate.

  4. 4

    Place the cider vinegar, honey and olive oil in a jar and season. Screw the lid on tightly and shake well. Drizzle the dressing over the salad and serve straight away.

Nutritional Details

Each serving provides
  • Energy 1185kj 283kcal 14%
  • Fat 24.5g 35%
  • Saturates 2.2g 11%
  • Sugars 2.2g 2%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 833kj/199kcal

Each serving provides

3.5g carbohydrate 3.2g fibre 10.4g protein

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