225g shelled Kent cobnuts – Order here
3 red peppers, grilled, peeled and roasted
2 tbsps olive oil
1 bunch watercress
1 large avocado
1 tbsp hazelnut oil
1 tbsp balsamic vinegar


1. Preheat oven to 150C/Fan 130C/Gas 2

2. Spread the Kentish cobnuts on a baking sheet and cook for 30 minutes until soft, a little shrunken and light brown. Remove from the oven and allow to cool then chop roughly. These may harden for a nice crunch.

3. Slice the peppers and avocado and trim the stalks from the watercress then mix with the nuts in a bowl

4. For the dressing, whisk the olive oil, hazelnut oil and vinegar together and season to taste then mix with the salad and serve immediately