Rhubarb, Watercress and Feta Salad

Notes

3 sticks of lovely pink rhubarb
50g brown sugar
100g feta cheese, crumbled
2 handfuls of fresh watercress
2 tbsp balsamic vinegar
2 tbsp runny honey
1 tbsp extra virgin olive oil

Wash the rhubarb and cut it into 1 inch sized pieces then pop it into a bowl and sprinkle over half the sugar. Leave this to sit while you preheat the oven to 200C. Tip away any juices that have come off the rhubarb, sprinkle over the rest of the sugar and then roast for 15 minutes. It should be soft but have still retained it's shape.

Place the watercress on a plate, sprinkle over the feta and then place the rhubarb over the top. To make the dressing just mix together the vinegar, honey and oil and then drizzle this over the top. You shouldn't need any seasoning as the feta is pretty salty anyway.

You could sprinkle over some pumpkin seeds or croutons if you like a little bite to your salad or perhaps some toasted black sesame seeds to add another colour.