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

  1. Preheat the oven to 200°. Brush each slice of pumpkin with olive oil, and roast for 20 minutes.

  2. Put the tomatoes in a baking dish, coat with more olive oil, balsamic, garlic and thyme. Bake for 10 minutes.

  3. 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.