Bring colour to your table with this quick and easy salad that pops with flavour. The cool fresh tastes from the herbs to the earthy sweet flavours from the carrots and beetroot are sure to impress any crowd. This salad…
- Preheat oven to 200°C.
- Line an oven tray with baking paper. Place the pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake in oven, turning occasionally, for 20 minutes or until golden brown and tender. Remove from oven.
- Place spinach and avocado in a large bowl. Add the pumpkin and drizzle with vinegar and remaining oil. Gently toss to combine. Serve immediately.
Tips: You can use kumara (orange sweet potato) and rocket leaves for a change from pumpkin and spinach. Sprinkle with toasted pumpkin seeds for an added crunch.