Side

Sauteed watercress with barberries

Name: Sauteed watercress with barberries recipe
Yield: 8
Ingredients: 80ml olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1/2 tsp ground coriander; 2 bunches watercress (or purslane), trimmed; Juice of 1/2 lemon; 20.00 ml sumac; 25g dried barberries (from specialty grocers - substitute sour cherries)

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by Paul Farag

CHEF

Dec 30, 2022

Paul shares a fresh and easy side dish – best paired with barbecued proteins.

1/3 cup (80ml) extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1/2 tsp ground coriander
2 bunches watercress (or purslane), trimmed
Juice of 1/2 lemon
1 tbs sumac
25g dried barberries (from specialty grocers - substitute sour cherries)

Method

1.

Heat oil in a large frypan over medium-low heat. Cook onion and garlic, stirring occasionally, for 5 minutes, until softened. Add coriander and cook, stirring, for 30 seconds. Increase heat to high. Add watercress and toss until just starting to wilt. Remove from heat. Add lemon juice and sumac and season with salt flakes. Toss to combine. Transfer to a serving dish and sprinkle with barberries. Serve immediately.

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