MediterraneanSalads
autumn farm harvest salad
“We’re making this a lot at the moment at our farm café. All the veggies are organically grown on our regenerative farm in Freshwater Creek, Victoria – in this case, it's our roasted pumpkin, carrot, beetroot and baby kale, tossed with walnuts, goat’s cheese and coriander pesto dressing. It’s full of flavour and nutritious ingredients.”
- Felicity Jacobs
- Felicity Jacobs
4
Felicity Jacobs, Common Ground Project
Directions
- Toast walnuts and pumpkin seeds in a pan until they've got some nice colour.
- Toss the beetroots, carrots and pumpkin in extra virgin olive oil and a generous sprinkling of pink lake salt. Roast for 40 mins at 180 degrees Celsius.
- For the coriander pesto, combine all ingredients in a blender jug and pulse until it forms a coarse consistency. Don't overdo it, or the pesto will heat up from the blender and lose its vibrant green colour.
- Toss leaves, roasted veggies and pesto together in a bowl.
- Finish with toasted walnuts, pumpkin seeds and goats cheese.
