Cheese and watercress paté wrap

Preparation: 10 mins  Cooking: 2 mins  Serves: 4-6


  • 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



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.

Add the two cheeses to the watercress and mash together with a fork. Season to taste. Chill for at least 1 hour before serving.

Cook’s tip

Once made this tasty vegetarian pate can be stored in an airtight container in the fridge for up to 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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