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
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!