Longer Living Watercress
Squash and watercress salad - fresh, flavoursome and nutritious! Prepare as a side dish or a light lunch
1 butternut squash, peeled and deseeded
3 tbsp olive oil
1 pack Living watercress
100g feta cheese
Handful of edamame beads
Bunch of Asparagus
1. Preheat the oven to 200C. Slice the squash into 2cm cubes and place in a deep roasting tin. Toss with two tablespoons of the oil until everything is nicely coated, season generously. Place in the oven for 25 - 30 minutes, until tender and golden Keep warm.
2. Hold each asparagus spear by the tip. Shave asparagus into ribbons using vegetable peeler.
3. Cut watercress fresh from the pack and divide between two plates, scatter with cubes of roasted squash and feta, asparagus ribbons and edamame beans. Drizzle with olive oil and season to taste.