Ingredients

• 4 ounces watercress
• 4 slices or wedges ruby grapefruit
• 1/2-ounce shaved fennel
• Salt and freshly ground black pepper
• 1 lemon, juiced
• 1/2-ounce extra-virgin olive oil
• 2 1/2 ounces BBQ sauce
• 5 ounces sliced beef brisket
• 3 slices sharp Cheddar
• Salt and freshly ground black pepper
• 1 brioche roll, sliced and toasted

Instructions

1. For the salad:
2. Put the watercress, grapefruit and fennel into a large bowl and season with salt and pepper, to taste. Add the lemon juice and the olive oil and toss to combine.
3. For the brisket:
4. In a small saute pan, add the BBQ sauce and brisket, and cook over medium heat until beef is hot and cooked through. Top the brisket with 3 slices of Cheddar and toss together until combined. Season with salt and pepper, to taste.
5. Put the brisket on the toasted brioche bun and serve with the watercress salad.