A well overdue easy peasy dinner winner…
This recipe was given to me by my good friend Bec a couple of years ago. I have named it for her.
I tend to have phases with salads. This is the current fave. This salad has remained the fave for much longer than others because it is just so good! This salad has also become my Mum’s current fave also -which is saying a lot because she eats salad as her whole meal almost every night!
Perfect with some fish on Good Friday for those of you who follow that particular Easter tradition.
BEC’S ‘BEST EVER’ SALAD
700g roasted pumpkin, cubed
some roasted baby beetroot, halved
1 avocado, sliced
punnet of baby tomatoes, halved
1 red onion, sliced
lots of baby spinach leaves*
Mix the following ingredients together in a jar with a lid:
1 tbsp fresh coriander, finely chopped
1 tbspn fresh mint, finely chopped
2 tbsp sweet chilli sauce
2 tbsp balsamic vinegar
2 tbsp brown sugar
2 tbsp olive oil
salt & pepper
*If you are looking particularly close at the photo you’ll note that on this particular occasion I mixed the baby spinach with some rocket for something different.