Summer is upon us! Try this colourful and tasty salad perfect for Spring and Summer entertaining.
Serves 4 as a side dish
150g rocket and baby spinach, washed and dried
400g kent pumpkin, skin and seeds removed, chopped into bite size chunks
2 tbsp extra virgin olive oil
Salt and Pepper
100g feta, cubed
1 ripe avocado, sliced
Salad dressing- best results with a balsamic glaze or Honey & Mustard dressing
1. Coat the pumpkin pieces with olive oil and season with salt and pepper. Arrange on a lined oven tray and roast until tender and a slight char develops on the edges. Set aside and allow to cool.
2. Assemble greens on a serving platter before scattering with cooled pumpkin, avocado slices, feta and Golden Whisk Maple Glazed Pecans.
3. Drizzle with dressing just before serving to ensure the leaves don’t wilt.