Gluten free

Colourful and full of fresh ingredients this salad can be served alone or with sliced boil egg or fried egg, salmon pieces, chicken or roasted seeds and nuts. You can play around with vegetables you roast, use what you have available. I love when asparagus hits the markets in spring; it is plentiful, cheap and cooks in minutes. Hold asparagus and bend to find where the woody stem ends. Snap off at this point and throw scraps in the compost bin.

serves 4

You need

Roasted vegetables:

2 cups pumpkin peeled and cut into cubes

1 red capsicum washed seeded and cut lengthwise into thick strips

8 button mushrooms stalks removed

2 big handfuls of baby spinach leaves

1 red Spanish onion peeled and cut into 8 wedges

2 bunches fresh asparagus, washed, woody ends removed

4 cloves of garlic unpeeled

½ handful fresh thyme

1 tablespoon olive oli

1 T maple syrup

Salad

2 large handfuls baby spinach leaves washed

1 Lebanese cucumber finely sliced on the diagonal

1 avocado peeled, seed removed and sliced

2 tablespoons goat feta

1 cup of fresh coriander chopped

Protein

4 eggs

Or

4 pieces salmon x 100g each

Or

1 cup mix of roasted pumpkin seeds and almonds, roughly chop the almonds

Salad dressing

2 tablespoons olive oil

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 teaspoon grain mustard

Sea salt and black pepper

Place all ingredients in a screw top jar, shake to combine

Instructions

Turn oven on 180o C

Keep asparagus aside.

Toss all other ingredients for the roasted vegetables in a baking dish, toss together and roast until pumpkin caramelises, this will take 45 to 60 minutes.

Add asparagus for the last 5 minutes of cooking

Remove from oven

 Divide into 4 large serving dishes spinach and cucumber and the roast vegetables except asparagus.

Gently toss to combine.

Heat ½ tablespoon olive oil in a fry pan and fry eggs or salmon on a medium heat until cooked.

Alternatively boil eggs by placing eggs into cold water, make sure they are covered with water. Bring to the boil and gently boil for 5 minutes. Cool, shell and slice with and egg slicer.

To serve

Place egg or salmon on top of roast vegetables and salad

Top with asparagus and crumble feta around the dish.

Sprinkle with coriander and nut/seed mix

Place a ¼ of the sliced avocado on the side and drizzle with dressing. Serve

 

 

 

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