Watercress and Cheese Pate Wrap

Preparation: 10 mins Cooking: 2 mins Serves: 4-6
Watercress and Cheese Pate Wrap


  • 1 tsp olive oil
  • 4 spring onions, chopped
  • 2 (85g) bag watercress
  • 1 (200g) carton light soft cheese
  • 50g/2oz extra mature cheddar, grated
  • brown bread, pitta bread or soft flour tortillas to serve


1. Heat the oil in a large non-stick frying pan, add the spring onions and watercress and sauté for 2 mins, 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.

Cooks tip

Once made this tasty vegetarian pate can be stored in an airtight container in the fridge for upto 2 days. It’s delicious served spread on hot toast, or in sandwiches and flour tortillas or as a snack with pitta bread.


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