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