SERVES 4
PREP TIME: 40 MINS
A hearty and seasonal dish. Perhaps add this to your Sunday roast menu?
INGREDIENTS
500g Pumkin, peeled & sliced
Olive oil
Salt & pepper
3 Sprigs thyme
6 Cherry tomatoes
1 Tbsp Balsamic vinegar
2 Cloves garlic
8 Green beans, trimmed
20g Feta
1 Bunch Kingfisher watercress
METHOD
Preheat the oven to 200°. Brush each slice of pumpkin with olive oil, and roast for 20 minutes.
Put the tomatoes in a baking dish, coat with more olive oil, balsamic, garlic and thyme. Bake for 10 minutes.
Blanch the beans in salted water for 3 minutes. Arrange the pumpkin, watercress and beans on a plate. Spoon over the tomatoes and crumble over the feta.