Recipe: Summer season harvest salad
½ small butternut pumpkin, peeled and diced
1 purple capsicum, quartered and sliced
olive oil spray
120g child spinach leaves
1 zucchini, peeled into ribbons
3 small tomatoes, reduce into wedges
1 avocado, quartered and sliced
1 corn cob, cooked and kernels eliminated
1 cup basil leaves
¼ cup pine nuts, toasted
feta, bocconcini or grilled halloumi (elective)
⅓ cup olive oil
juice of 1½ lemons
1½ heaped tbspn pesto
1½ tbspn white balsamic vinegar
Preheat oven to 190C.
Place butternut and purple capsicum on a lined baking tray. Spray with oil and sprinkle with salt. Roast for about half-hour or till golden then put aside to chill.
Place spinach in serving bowl. High with butternut, purple capsicum and remaining components.
For dressing, mix all components in a jar and shake. Style and alter if crucial. Drizzle over salad and serve.