Serves 4
Preparation time 10 minutes, Cooking time 2–3 minutes
Ingredients:
30 g (1 oz) pumpkin seeds
juice of ½ lemon
2 tablespoons extra virgin olive oil
½ teaspoon gluten-free Dijon mustard
1 teaspoon clear honey
1 tablespoon chopped oregano
75 g (3 oz) watercress
3 peaches, halved, stoned and sliced
4 spring onions, sliced
175 g (6 oz) feta cheese, crumbled
pepper
Method:
Heat a nonstick frying pan over a medium-low heat and dry-fry the pumpkin seeds for 2–3 minutes, stirring frequently, until slightly golden and toasted. Set aside.
Whisk together the lemon juice, oil, mustard, honey, oregano and pepper in a small bowl.
Divide the watercress between 4 plates, top with the peach slices and spring onions, then sprinkle over the feta cheese.
Serve sprinkled with the toasted pumpkin seeds and drizzled with the dressing.
For peach, feta & watercress bruschetta, cut 2 gluten-free baguettes into 1.5 cm (¾ inch) slices. Place the slices on a baking sheet and drizzle with 2 tablespoons olive oil. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes until golden.
Rub one side of each slice with a garlic clove. Halve, stone and slice 4 peaches. Top the toasts with a few watercress sprigs, the peach slices and 125 g (4 oz) crumbled feta cheese. Serve drizzled with balsamic glaze. Calories per serving 384
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| peach, feta and watercress salad |
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