Watercress With Orange And Nuts

1 bunch watercress, rinsed and trimmed
1 large orange, peeled and segmented,
membrane removed and flesh chopped
2 tablespoons chopped hazelnuts
Dressing:
120 ml/4 fl oz plain low-fat yogurt
1/2 clove garlic, peeled and crushed with salt
2 teaspoons chopped parsley
freshly ground black pepper

Put the watercress, orange and hazelnuts into a large serving bowl.

To make the dressing, beat the yogurt with the garlic, parsley and pepper to taste. Pour over the watercress mixture and toss well. Leave the salad to stand for about 30 minutes before serving, to allow the flavours to develop.

SERVES 4