Goat Cheese with watercress, egg &
    seeds Salad

    Ingredients

    1 1/2 tablespoons raw almonds, chopped medium-fine
    1/2 tablespoon coriander seed
    1 1/2 tablespoons pumpkin seeds
    2 teaspoons sesame seeds
    eggs (hard boiled) 1 per serving
    1/2 small clove garlic, grated fine
    1 tablespoon lemon juice
    3 1/2  tablespoons olive oil
    3 cups watercress
    1 cup basil leaves, roughly chopped
    1 cup dill,roughly chopped
    1 cup coriander leaves, tightly packed
    1 3/4 ounces fresh, mild goat cheese - approximately 3
    tablespoons
    salt and pepper and red pepper flake optional add to taste

    Directions

    1. Mix seeds together in medium sauté pan over
    medium heat. Toast for about 3 minutes or until
    sesames begin to color. Remove from heat.

    2. Whisked together the lemon juice, olive oil, and
    garlic in a small bowl (optional: add salt etc to
    taste).

    3. Gently toss watercress and herbs together in a
    bowl. Place half the greens on serving platter,
    scatter dollops of cheese over top.

    4. Pile on remaining greens. Halve the eggs and
    place them over and around the greens. Dot with
    remaining cheese, drizzle with remaining
    dressing, and top with seeds.