Felicity Jacobs, Common Ground Project, Serves 4
Salad
3 beetroots, cubed
10 Dutch carrots, halved
200g pumpkin (we used Queensland Blue), cubed
100g baby kale (or any baby leaf green)
Handful walnuts
Handful pumpkin seeds
Goat's cheese
Mount Zero Frantoio Extra Virgin Olive Oil
Mount Zero Pink Lake Salt
Coriander Pesto
2 bunch coriander, finely chopped
2 garlic chives, finely chopped
1/2 cup Mount Zero Frantoio Extra Virgin Olive Oil
Juice of 1 lemon
Mount Zero Pink Lake Salt, to season
Toast walnuts and pumpkin seeds in a pan until they've got some nice colour.
Toss the beetroots, carrots and pumpkin in extra virgin olive oil and a generous sprinkling of pink lake salt. Roast for 40 mins at 180 degrees Celsius.
For the coriander pesto, combine all ingredients in a blender jug and pulse until it forms a coarse consistency. Don't overdo it, or the pesto will heat up from the blender and lose its vibrant green colour.
Toss leaves, roasted veggies and pesto together in a bowl.
Finish with toasted walnuts, pumpkin seeds and goats cheese.
