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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:05 |
Total Time: |
:15 |
Ingredients: |
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1 pkg. (145 g.) watercress, spinach and rocket leaves
5-1/4 oz. blueberries
4 tbsp. pumpkin seeds
3-1/2 oz. Dorset blue or similar blue cheese
3 tbsp. olive oil
2 tbsp. lemon juice
1/2 tsp. honey
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Directions:
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1 Preheat the oven to 190C/Fan 170C/Gas Mark 5. Scatter the blueberries and pumpkin seeds in a small baking tray and roast for 5-8 mins or until the fruit juices are just running. Leave to cool slightly. 2 Make the dressing: In a small bowl whisk the oil, lemon and honey together with seasoning to taste. 3 Empty the salad leaves into a large bowl, add the cheese, blueberries and any juices, seeds and dressing and toss lightly to mix. Serve with crusty bread.
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