Time
prep 0:05
total 0:15
Ingredients
| 1 pkg. (5-1/8 oz.) | watercress, spinach and rocket leaves | | 5-1/3 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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Instructions
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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