summer farmers market salad
extra virgin olive oil/or coconut oil/or tallow
1kg jap pumpkin, deseeded, peeled and cubed
600g seedless green grapes, cut in half
4 spring onions, green part, thinly sliced
1 avocado, cubed
1/2 lemon, juice
2 tbsp verjuice (I used Maggie Beer’s verjuice)
1 tbsp extra virgin olive oil
1/4 tsp pink himalayan salt
200g vegan persian feta, broken in chunks
120g walnuts, dry roasted, whole or broken
chard micro herbs
Preheat oven to 180C/356F. Place pumpkin on a baking tray and coat with your desired fat. During the cooking process turn once.Bake for 30-40 minutes or until golden and cooked. Remove from oven and allow to cool.
To prepare the dressing place all ingredients into a glass jar with a lid. Shake well to combine. Adjust salt/sweetness to your liking. Set aside.
To make the salad arrange the arugula on a large serving plate, followed by the cooked pumpkin, grapes, avocado, spring onion, feta, walnuts, micro herbs and edible flowers. Shake the dressing and drizzle the dressing over the top. Serve immediately and enjoy!