I am not a huge fan of Watercress, but it is so good for you and this is the best time of year for eating about it. This is enough for a nice big portion for 2 people, serve with warm crusty bread :)
1/2 a large squash
2 medium sized beetroot
1/2 pack of Halloumi
Good few handfuls of watercress
2 tbs of Toasted Pumpkin seeds
1 tbs freshly chopped sage
Olive oil
splash of balsamic vinegar
dressing:
4 Tbs Freshly squeezed orange juice
2 tbs Olive Oil
1 tbs Balsamic Vinegar
pinch of salt and pepper
1, pre-heat oven to 175
2, Boil the beetroot for 15 mins. then drain.
3, when cool enough to handle, peel, chop and put in roasting dish with a good glug of olive oil and a splash of balsamic vinegar. Put in oven.
4, peel and chop the squash into 1 inch chunks, put in roasting dish with a good glug of oil, the fresh sage
5, cook beetroot and squash for about 45 mins.
6, to make the dressing, put all the ingredients in a jug and whisk
7, grill slices of the halloumi, remove from heat and chop into chunks
8, Into 2 bowls put a few handfuls of watercress, then divide the roasted beetroot and squash between the 2 bowls and then the halloumi. Pour over dressing and mix well.
9, top with pumpkin seeds and serve
Thursday, 23 October 2008
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