Recipe: Summer harvest salad
Have a bite of this seasonal salad, packed with a gorgeous blend of zucchini, pumpkin, tomatoes, healthy greens and a splash of homemade dressing.
Ingredients½ small butternut pumpkin, peeled and diced 1 red capsicum, quartered and sliced olive oil spray salt flakes 120g baby spinach leaves 1 zucchini, peeled into ribbons 3 small tomatoes, cut into wedges 1 avocado, quartered and sliced 1 corn cob, cooked and kernels removed 1 cup basil leaves ¼ cup pine nuts, toasted feta, bocconcini or grilled halloumi (optional) Dressing: ⅓ cup olive oil juice of 1½ lemons 1½ heaped tbspn pesto 1½ tbspn white balsamic vinegar |
MethodStep 1. Preheat oven to 190C. Step 2. Place butternut and red capsicum on a lined baking tray. Spray with oil and sprinkle with salt. Roast for about 30 minutes or until golden then set aside to cool. Step 3. Place spinach in serving bowl. Top with butternut, red capsicum and remaining ingredients. Step 4. For dressing, combine all ingredients in a jar and shake. Taste and adjust if necessary. Drizzle over salad and serve. Serves 4-6. |
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Extract from Better Together Kitchen 2 by Ronnit Hoppe and Delia Baron. Available now. Go to Better Together Kitchen to purchase. |
