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Roast Pumpkin with Watercress, Chickpeas and Feta

To start, roast pumpkin in a moderate oven with a good coating of olive oil and a generous amount of salt and pepper.

While this is roasting, wrap a full head of garlic in foil and pop it in with the pumpkin. This will add a glorious subtle flavour to your salad later on.

While you are waiting, slice red onions and pan fry the flaked almonds (I like to add a little butter to them!)

Wash watercress and add to serving board. Place roasted pumpkin around the board and squeeze out some of that delicious roasted garlic onto each piece. Add the chickpeas... I like to cook these from scratch, but if you are time poor, a can will also do. A handful of dried cranberries will add just the right amount of sweet and a generous amount of feta on top, for the cheese lovers.

Lastly top with the flaked almonds and about half a bunch of chopped coriander.

Serve with some crusty sourdough and your favourite wine. Your friends will love it.




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