Watercress is perfect in autumn as it strengthens your lungs, Qi and Yin. It can help relieve a dry, sore throat, phlegmy coughs, restlessness and even grumpiness.

Serves 4


  • 4 salmon fillets, skin off
  • 600g potatoes
  • 150g flat beans, trimmed, cut into 4cm lengths
  • 2 medium zucchinis, trimmed
  • 1 bunch watercress, leaves picked
  • 1tbs sunflower seeds, lightly toasted
  • 2tbs fresh orange juice
  • 1tbs olive oil
  • 1tbs white balsamic


  1. Preheat oven to 200 degrees. Place salmon fillets on a tray lined with baking paper and roast for 10 minutes. Remove and set aside for 10 minutes to cool, then break apart into pieces.
  2. Meanwhile, cook potatoes in a pot of boiling water for 20 minutes or until tender, adding beans in the last 2 minutes of cooking. Drain then rinse with cold water. Slice potatoes into 1.5cm thick rounds.
  3. Cut zucchinis into long ribbons using a vegetable peeler, stopping when you reach the seeds. Place into a large heatproof bowl, cover with boiling water and set aside for 30 seconds. Drain and rinse with cold water.
  4. Place salmon, potatoes, beans, zucchini, watercress and sunflower seeds into a large bowl. Whisk together orange juice, olive oil and balsamic. Add the dressing to the salad, toss gently to combine and serve.
Published on March 23, 2016