With the lenten fast coming down to the wire, we’d like to offer this recipe from “S“.
Writes “S“:
Its name suggests where to look for it and some of you might remember that watercress once grew in abundance near the water spring at the top of Stafylos beach. It was possible to forage it on your way back from your swim for your evening meal. Unfortunately this Stafylos supply is all but gone, victim of a “clean-up” which occurred there a while back. It obviously was unknown to the cleaners as a source of top rate herbal forage food (or they took it all).
You need:
– bundle of watercress.
-5 green pickled olives
-2 teaspoons of tahini paste
-2 teaspoons of chutney (or some kind of citrus marmalade)
-a little olive or sesame seed oil
-salt, pepper and lemon juice to taste
You do:
-roughly chop the watercress
-mix tahini, chutney (or marmalade), salt, pepper and oil with a little warm water to a runny consistency
-pour the dressing over the salad
-add the olives
It goes well with orange or other citrus fruit and, if you are not too strict with your fasting, feta or another type of cheese works too.
skopelosnews 
Watercress is an aquatic or semi-aquatic plant ie. it likes a damp environment.
If it can be found in the wild here, would it only be near springs or ponds ? The summer environment is so dry that I believe that it would not do so well. Suggestions?
I wondered about that, too, Tom. Though you do get the caper plant in peculiar places here [it grows out of a drain in our garden] and it’s quite leafy so maybe watercress would surprise us too.
It’s an interesting recipe if there were only some watercress and some chutney!