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.
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.