Grilled butternut squash, spinach, feta and falafel, With Adji Cress and Atsina Cress


(For 4 portions)

  • 100g butternut squash
  • 1 medium sized red onion
  • 100 g feta cheese (crumbled)
  • 80g baby spinach leaves
  • 120g sweet potato falafel 
  • Juice of ½ lemon
  • 1 punnet Atsina Cress 
  • 1 punnet Adji Cress 
  • 2 tbsp olive oil   


  • Peel and slice the butternut squash.
  • Peel and cut the red onion into wedges. 
  • Steam cook (or blanch in salty water) the butternut pumpkin and red onion.
  • Place a griddle pan on the stove and grill the onions and squash in a bit of olive oil. 
  • Mix all the ingredients in a bowl, add the freshly cut cresses, add the olive oil and lemon juice and fold gently.
  • Serve

Nutritional information:

  • Adji Cress and Atsina cress are used as seasoning as this recipe involves no salt. 
  • Feta cheese is naturally salty and therefore helps to balance the dish.

Recipe: Franck Pontais

Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress