Peach, Feta and Watercress Salad

cook 10 mins
  • 30 g (1 oz) pumpkin seeds
  • juice of 1/2 lemon
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon 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
  • 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.
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