Watercress, Orange, and Avocado Salad

Ingredients for Watercress, Orange, and Avocado Salad

• 4 large garlic cloves, peeled

• 1 teaspoon plus 60ml olive oil

• 2 1/2-inch-thick red onion slices

• 60ml pomegranate juice

• 60ml fresh lime juice

• 1 tablespoon pomegranate molasses*

• 1 tablespoon minced seeded serrano chillies

• 3/4 teaspoons aniseed, ground in spice mill

• 2 1/2 tablespoons chopped fresh coriander

• 4 large navel oranges

• 5 cups thinly sliced red cabbage

• 3 large bunches watercress, thick stems trimmed (about 1600g )

• 5 spring onions, trimmed, cut into thin matchstick-size strips

• 2 large avocados, peeled, pitted, cut lengthwise into 1/2-inch-thick slices

Preheat grill. Place garlic cloves on small baking sheet; grill until golden brown, about 2 1/2 minutes per side. Heat 1 teaspoon oil in heavy small skillet over medium heat. Add onion slices; cook until light brown and slightly softened, about 7 minutes per side. Finely chop garlic and onion. Whisk pomegranate juice and next 4 ingredients in small bowl. Whisk in 60ml oil. Mix in onion and garlic. Season with salt and pepper. Whisk in coriander.

Cut off all peel and white pith from oranges. Cut between membranes to release segments.

Combine cabbage, watercress, spring onions, and orange segments in large bowl. Add dressing and avocado slices and toss gently to coat. Transfer salad to large platter and serve.

*A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets and by mail from Adriana's Caravan (adrianascaravan.com).

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