Ingredients

Method

• 80 g watercress, stems removed
• 250 g strawberries
• 75 g raspberries
• 120 g blueberries
• 4 oranges, peeled and segmented
• 3 kiwi fruit 3, peeled and sliced
• 200 g litchis, peeled, pitted and halved
• 75 g Woolworths English Wensleydale ginger and mango cheese
• Freshly ground black pepper, to taste
For the dressing:
• 150 g strawberries
• 50 g raspberries
• ½ orange, juiced
• 2 T balsamic reduction
• 2 T extra virgin olive oil
• 2 T Port

Method

Ingredients

Arrange the watercress, fruit and cheese on a large platter and season with black pepper.

Blend the ingredients for the dressing in a food processor until smooth. Serve on the side with the salad.