Recipe: Summer season harvest salad

Table of Contents


½ small butternut pumpkin, peeled and diced

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1 purple capsicum, quartered and sliced

olive oil spray

salt flakes

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


Step 1.

Preheat oven to 190C.

Step 2.

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.

Step 3.

Place spinach in serving bowl. High with butternut, purple capsicum and remaining components.

Step 4.

For dressing, mix all components in a jar and shake. Style and alter if crucial. Drizzle over salad and serve.

Serves 4-6.

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