Rustle up an alternative Easter feast

Roast Squash and Feta Salad with steamed kale and salsa verde Recipe

A feast for the eyes… and belly!

We teamed up with esteemed basketmakers, Tom McWalter and Annemarie O’Sullivan, who kindly allowed us to use their workshop and home to launch our new paint collection, Morris & Co. Paint. A range of 40 archive-inspired colours, Morris & Co. Paint’s heritage hues introduce a palette tailor-made for every budding craftsperson.

Tom invited us to step into his kitchen, where he’d cooked up a homegrown feast with vegetables from his allotment-garden. Delicious.

Craft yourself a dish to remember, whilst taking the time to enjoy the pleasure of cooking simple dishes with natural ingredients.

Like what you see? Discover our Sunflower paint

Ingredients

Salad Ingredients

2 Squash cut into 2cm chunks

Kale

1 tbsp cumin seeds

1 tsp coriander seeds

1 tsp black pepper

Pinch of salt

Drizzle of olive oil

Squeeze of lemon

6 Red onions halved

Block of feta crumbled

Pomegranate seeds and parsley

Salsa Verde Ingredients

Bunch of coriander, parsley & basil

Handful of hazlenuts

1 Clove of garlic

Squeeze of lemon

Olive oil

2 tbsp capers

Pinch of salt

Fresh chilli (optional)

DIRECTIONS

Salad Directions

Mix the squash and onions with oil and spices and roast for

20-25 mins at 180 degrees until tender.

Steam Kale and dress with oil, lemon juice, salt and garnish with

feta and pomegranate seeds.

Salsa Verde Directions

Mix all together in the blender to a rustic consistency.

Serve in a side dish or dollop on top.

Add in a pinch of salt and chilli (optional)