Roasted Rhubarb, Watercress and Feta Salad

One of my favourite salads is Pear, Stilton and Walnut.  I never eat Stilton on it’s own but the salty taste mixed with the sweet pear is just so so lovely. So I thought I’d try the same line of thinking with some leftover feta and rhubarb. This recipe serves one! I had it with some crusty white bread. YUM!

Roasted Rhubarb, Watercress and Feta Salad

Roasted Rhubarb, Watercress and Feta Salad

You’ll need

  • 3 sticks of lovely pink rhubarb
  • 50g brown sugar
  • 80g feta cheese (about a third of a standard pack)
  • a handful of fresh watercress
  • 2 tbsp balsamic vinegar
  • 2 tbsp runny honey
  • 1 tbsp extra virgin olive oil

To make it

  1. Wash the rhubarb and cut it into 1 inch sized pieces.
  2. Pop it into a bowl and sprinkle over half the sugar.
  3. Preheat the oven to 200C.
  4. Tip away any juice that has come out of the rhubarb and sprinkle over the rest of the sugar.
  5. Roast the rhubarb in the oven for about 15-20 minutes.  It should be soft but keep it’s shape.
  6. Meanwhile make the dressing by mixing together the oil, vinegar and honey.  I do this in a small jar and give it a really good shake. (My Tom Cruise in Cocktail moment of the day :-))
  7. Place the watercress on your plate, sprinkle over half the feta, then the cooked rhubarb and then the feta again.
  8. Drizzle over your dressing and that;’s it. Done!

You could sprinkle over some pumpkin seeds or croutons if you like a little bite to your salad or perhaps some toasted black sesame seeds to add another colour.

Click here for more rhubarb recipes.

one ingredient I’ve entered this into Working London Mummy’s #oneingredient challenge

12 responses to “Roasted Rhubarb, Watercress and Feta Salad

  1. Pingback: Rhubarb – So Pretty And Oh So Pink Right Now! | The Botanical Baker

  2. This recipe just goes to show that simple recipes can look fantastic and taste great. Thanks for sharing.

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  3. Lovely recipe!Near to impossible to get watercress here in Germany although the streams often are full of it but it has so much residue you can’t just pick it and eat it. When you get it the prices are sky high so it is a real treat and what a beautiful way to combine it. Thanks!

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  4. This is such a cool idea. I love roasted rhubarb but never tried it as a savoury dish. Like the idea of pairing with feta too.

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  5. I really like the sound of this! Rhubarb chuthey works well with cheese so I imagine this is delish!

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  6. Pingback: Simple and in Season May Round Up | The Botanical Baker

  7. That is a really delicious sounding and looking recipe. I like the idea!

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