Watercress and New Potato Salad Recipe - Great British Chefs

Ingredients

• 50g of cashew nuts, soaked for 2 hours
• 80g of watercress
• 1 lemon, juice only
• 1 tsp Dijon mustard
• 50ml of water
• 30ml of olive oil
• salt
• pepper
• tarragon leaves, 1 small handful
• 30g of blanched almonds, roasted
• 2 tbsp of white wine vinegar
• 4 tbsp of olive oil
• 400g of new potatoes, halved
• 1 tsp Marmite
• 2 tbsp of olive oil
• baby watercress, to garnish
• radishes, shaved, to garnish