Watercress in Miso Dressing Japanese cooking recipe

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4 bunches watercress, about 300g
3 tablespoons tahini paste
2 tablespoons white miso
1 tablespoon soy sauce

1Blanch the watercress quickly in boiling water until just softened, but still with a little bite. Remove and rinse in ice-cold water. Drain, pat dry and chop roughly.
2Combine the tahini, miso and soy sauce. Pour over the watercress (keep any extra for dressing other vegetables, it’ll keep for a couple of weeks in the fridge).

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