Download this recipe as a PDF

Seasonal flavours are used to produce this simple, tasty lunch recipe from this month’s guest chef Will Greenstock from The Horse & Groom in Bourton-on-the-Hill. This kind of salad is all about assembling the ingredients with minimal cooking involved – for a quick, budget-friendly lunch, it couldn’t be easier!

Serves 4

Ingredients

For the sauce

3 tbsp olive oil
½ tsp ground cumin
½ tsp cayenne pepper
pinch of salt & pepper
800g pumpkin, deseeded and cut into thin wedges
(you can leave the skin on)
100g watercress, washed
200g feta, drained & crumbled
20 kalamata olives, pitted

Dressing:

1 tbsp red wine vinegar
60ml olive oil
1 shallot, finely sliced
½ tsp dijon mustard

Method

1. Place the olive oil, cumin, cayenne, salt and pepper in a bowl and stir to combine.
2. Add the pumpkin and stir to coat.
3. Transfer to a roasting tin and bake for 30 minutes, or until pumpkin is tender and slightly caramelised.
4. Whisk dressing ingredients together in a bowl until combined.
5. Divide the watercress among four plates and scatter pumpkin, feta and olives over the top.
6. Drizzle with the dressing.

To drink

Our wine expert, Matt from Vinology, recommends Omrah Pinot Noir £11.29

Download this recipe as a PDF

Keep up to date with the latest Taste Club offers via...