Watercress Pate
| Published: 8th July 2008 15:37 |
This simple vegetarian dish is perfect on a hot summer's day. It's also really high in iron and calcium. I like it spread thickly on a bagel with flaked smoked mackerel.
Preparation time: 10 minutes
Cooking time: 2 minutes
Serves: 6
Ingredients
1 tsp olive oil
4 spring onions, chopped
85g Watercress
200g Light soft cheese
50g Extra mature cheddar, grated
Method
1. Heat the oil in a large non-stick frying pan, add the spring onions and watercress and sauté for 2 minutes, stirring occasionally, until just wilted. Transfer to a food processor or blender and blend until smooth. Transfer to a bowl and leave to cool.
2. Add the two cheeses to the watercress and mash together with a fork. Season to taste. Chill for at least 1 hour before serving.
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