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

150g arugula/roquette

4 spring onions, green part, thinly sliced

1 avocado, cubed

verjuice dressing

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

to serve

200g vegan persian feta, broken in chunks

120g walnuts, dry roasted, whole or broken

edible flowers

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!