Artichoke, Watercress and Strawberry Risotto with Lemon Thyme

Makes 6

Preparation 10 minutes

Cooks in 30 minutes


600g sweet potatoes, scrubbed, leave skin on, cut into chunky wedges

2 tbsp olive oil

1-2 red chillies, de-seeded and finely chopped

400g asparagus trimmed

100g feta, crumbled

400g Jubilee Selections Strawberries, halved and quartered

1 lime, cut into wedges for serving

Drizzle of extra virgin olive oil

Drizzle pomegranate molasses

Handful of mint leaves


Preheat oven to 200C/180C/Gas 6. Toss the halved potatoes with the olive oil and chilli, and season with sea salt and freshly ground black pepper. Put in the oven for about 20-30 mins or until golden, toss asparagus with remaining oil and throw into the roasting tin for the last 10 minutes.

Remove from the oven and scatter over the feta and strawberries with a squeeze of lime. Then drizzle with olive oil and pomegranate molasses and add a pinch of freshly ground black pepper. Garnish with mint leaves and remaining lime wedges and serve.


Simply omit the feta cheese, it will still be delicious