“A simple dish to serve as a side dish, suitable for vegetarians and vegans”.
- 125 g of watercress
- 1 pink grapefruit
- 1 cup Body & Brains blackberries or 125 gr
- 4 slices of whole wheat bread
- extra virgin olive oil
- sea salt
Clean the leaves of the watercress, dry and reserve in a bowl. Peel the grapefruit, remove the wedges live and cut into 3 and add blackberries, previously washed.
Cut the bread into cubes and sprinkle olive oil and toast 5 minutes in the tray of the oven. Spread them on the vegetables.
Finish the salad with with oil, vinegar and salt.