With ripe, juicy nectarines, red grapes, peppery green and red leaves, and slices of tender griddled duck, this is a particularly pretty salad. The unusual dressing complements and brings together all the ingredients.
Use ½ ripe Galia or Charentais melon, cut into thin crescents, instead of the nectarines. * Make a griddled duck, sweet potato and apple salad. Cook 675 g (1½ lb) peeled and cubed sweet potatoes in enough boiling water to cover for 6–8 minutes or until tender. Drain well and cool slightly. For the dressing, stir 2½ tbsp each mayonnaise and plain low-fat yogurt with 1 tbsp Dijon mustard in a small bowl. Core and chop 1 large apple and toss with 2 tbsp lemon juice in a large mixing bowl. Add 3 celery sticks and 4 spring onions, all thinly sliced, and stir in the dressing. Fold in the sweet potatoes and the hot sliced duck. Serve warm, on a bed of mixed salad leaves.
Watercress, along with other dark green leafy vegetables, provides many vitamins and minerals including vitamin A (from beta-carotene), C and E, the B vitamins B6, folate and niacin, and good amounts of calcium. * Nectarines are high in vitamin C, fibre and beta-carotene (the darker the colour of the flesh, the higher the carotenoid content). They also offer B-complex vitamins. * Radicchio, a member of the chicory family, has deep red and white tightly packed leaves. The red pigment means this vegetable is high in beta-carotene.
B1, B2, B6, B12, C, niacin, copper * A, E, folate, iron, potassium, zinc