I love concocting fun salads at the moment! Especially as we move towards the season of Summer. Light and tasty salads like these are perfect for those evenings when I get home late after teaching.

This favourite plant-based recipe is super simple, filling and yummy with all the satisfying textures and tastes we love in a salad… I am so happy to share the love!

From my heart to yours, please enjoy!

Lydia xx

Pumpkin Feta Salad.jpg

Ingredients (serves 2-4):

  • 3/4 butternut pumpkin

  • 1 baby cos lettuce

  • 3/4 cup cooked (soft) chickpeas

  • 2 cup steamed broccoli heads

  • 1/4 cup spring onion (or to taste)

  • 1/2 lemon (2-3 squeezes)

  • Salt + pepper to taste

  • 1/2 avocado sliced

  • 1/4 cup vegan feta

  • A handful of super seeds (try ‘pimp-my-salad’ variety)

  • Sprinkle of hemp seeds


Method:

  • Preheat oven to 200C

  • Slice the pumpkin onto a baking tray, and drizzle with a small amount of olive oil, salt + pepper.

  • Bake for approximately 15-20 minutes, or until cooked. Then set aside to bring to room temperature.

  • Once the pumpkin is cooked, put broccoli heads on to steam

  • Meanwhile: Wash and dry baby cos, chop and place into a salad bowl

  • Add to the salad bowl: chickpeas, spring onion + sweet corn + steamed broccoli + squeeze the fresh lemon into the salad mix and add salt + pepper to taste. Mix lightly.

  • Line the top of the salad with sliced pumpkin

  • Finally add avocado, feta, nuts and seeds + Enjoy!

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