Lemon

Roast vegetables with feta and watercress

The other day, I mentioned roast vegetables - carrots, swede, parsnips and quartered onions - that I froze for a ‘Lazy Sunday’ before they completed cooking. I had some with Baba Ghanoush.

The remainder were oven-cooked from frozen in my old Moroccan, earthenware pot. While they were unfreezing at about 220 degrees Celsius, I cooked up a golden, autumn soup (link to recipe).

We ate this first.

When the roast vegetables began to caramelise, I stirred in cubes of fresh, organic feta cheese. Made from sheep’s milk, this is easier on the human digestive system than cow’s cheese.

When the cheese was soft and just beginning to melt, I tossed in fresh watercress (a carton of organic watercress grows wonderfully on the window sill) with a splash or two of lemon juice and some olive oil. Oh, and I threw on some sun-dried tomatoes.