The watercress was fading fast. Watercress doesn’t keep well, yellowing very quickly. I had to eat the rest of it before it completely yellowed. I hate to waste good food. So, for lunch I threw together the leftovers – prawns and watercress – with some egg noodles and cherry tomatoes. Flavoured with mushroom sauce. Quite a good combination, in terms of varied textures and tastes, the slightly bitterish crunch of watercress with sweet prawns, piquant juicy cherry tomatoes which popped and burst in the mouth, and the heavier texture of the egg noodles. Miam!
And of course, one mustn’t forget the thirst quenchers – honey and lemon, and tomato juice with oilives! Perfect for a warm summer’s day.