Seasonal Salad Recipe
Seasonal Fruit, Roasted Zucchini, Heirloom Tomato. Cucumber. Hoja Santa Vinaigrette. Goat Cheese. Tamarind Coulis. Peri-Peri Candied Pepitas. Dill
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Ingredients
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Salad Base
Vinaigrette
Toppings
Method
Salad Preparation
- 1
Prepare the Salad Base
In a large mixing bowl, combine seasonal mixed greens, diced heirloom tomatoes, sliced cucumber, and roasted zucchini.
- 2
Roast the Zucchini
Preheat the oven to 400°F (200°C). Slice zucchini into rounds, toss with a little olive oil, salt, and pepper, and roast for 20 minutes or until tender and lightly browned.
- 3
Add Fresh Dill
Finely chop the fresh dill and sprinkle over the salad mixture.
Vinaigrette Preparation
- 4
Blend the Vinaigrette
In a blender or food processor, combine hoja santa leaves, olive oil, apple cider vinegar, honey, salt, and black pepper. Blend until smooth and well combined.
Assembly
- 5
Assemble the Salad
Drizzle the prepared vinaigrette over the salad mixture and toss gently to combine.
- 6
Add Toppings
Crumble goat cheese over the top, drizzle with tamarind coulis, and sprinkle with peri-peri candied pepitas.