Ingredients

• 500ml/18fl oz vegetable oil
• for deep frying
• 75g/2½oz plain flour
• 75g/2½oz self-raising flour
• salt and freshly ground black pepper
• 100ml/3½fl oz sparkling water
• 1 red onion
• peeled
• cut into thick rings
• 1 tbsp wholegrain mustard
• 1 tbsp Dijon mustard
• 2 tbsp white wine vinegar
• 100ml/3½fl oz extra virgin olive oil
• salt and freshly ground black pepper
• 100g/3½oz watercress

Directions

• For the onion rings
• place the vegetable oil into a deep
• heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place both types of flour into a large bowl
• season well with salt and freshly ground black pepper and whisk in enough sparkling water to make a batter the consistency of single cream - you may not need it all.
• Dip the onion rings into the batter then carefully place them into the hot oil to deep fry for 4-5 minutes
• or until golden-brown. Remove the onion rings from the oil with a slotted spoon and drain on kitchen paper.
• For the salad
• place the mustards
• vinegar and olive oil into a large bowl
• season well with salt and freshly ground black pepper and mix well. Add the watercress to the bowl and stir to coat.
• To serve
• place the salad onto a large plate with the onion rings on top.