autumn farm harvest salad
Felicity Jacobs, Common Ground Project
4
Mediterranean
Salads
“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
Ingredients
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- 3 beetroots, cubed
- 10 Dutch carrots, halved
- 200g pumpkin (we used Queensland Blue), cubed
- 100g baby kale (or any baby leaf green)
Handful of walnuts
Handful of pumpkin seeds
2-3 pieces of goat's cheese
Good glug of Mount Zero Frantoio Extra Virgin Olive Oil
Mount Zero Pink Lake Salt, to taste
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- 2 bunch coriander, finely chopped
- 2 garlic chives, finely chopped
½ cup Mount Zero Frantoio Extra Virgin Olive Oil
- Juice of 1 lemon
- Mount Zero Pink Lake Salt, to season
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.