Christmas Desserts Christmas Baking Recipes Vegetarian & Vegan Christmas Recipes Peach Tofu Chilli and Lime Skewers Recipe No-Bake Avocado Tarts Recipe Panko Crusted Mac & Cheese with Brie Recipe Roasted Pumpkin and Persian Fetta Dip Recipe Bellino Caprese Christmas Wreath Vegan Quinoa & Rice Bowl Recipe Vegan Cauliflower Curry Recipe Vegan Cauliflower Crust Pizza Recipe Vegan Burger Buns Recipe Vegan Taco Bowl Recipe Vegan Asparagus and Cannellini Bean Soup Recipe Chelsea Roast Recipe Zucchini, Fetta and Rocket Galette Recipe Asparagus and Zucchini Tart Recipe Zucchini Lasagne Rolls Recipe Roasted Cauliflower, Garlic, Lemon and Ricotta Pasta Recipe Gnocchi with Mushroom Sauce Recipe Mushroom Mince Meatballs Recipe Truss Tomato & Zucchini Tart Recipe Cauliflower Tacos with Chilli & Lime Recipe Haloumi & Vegetable Kebab Recipe Sensational Salad with Peaches & Feta Recipe Quinoa, Seeds, Avocado & Mango Salad Recipe Vegetable Skewers Recipe Garden Salad Recipe Avocado Greek Salad Recipe Cauliflower Steaks with Gremolata Recipe Chickpea Beetroot Salad & Kombucha Dressing Recipe Beetroot & Cannellini Bean Dip Recipe Legume Salad with Vinaigrette Recipe Cauliflower Con Queso Recipe Strawberry & Spinach Salad with Haloumi Recipe Char Grilled Eggplant & Feta Salad Stonefruit Salad Recipe Pappardelle with Roast Tomatoes Recipes Loaded Sweet Potatoes Recipe Truss Tomato & Feta Tart Recipe Pumpkin, Lentil and Tomato Loaf Recipe Rippled Beetroot Dip Recipe Eggplant Chips with Sweet Chilli Sauce Recipe Cheesy Cauliflower and Broccoli Bites Recipe Spicy Cucumber and Pomegranate Salad Recipe Roasted Potato and Veg Salad Recipe Black Bean Avocado and Mango Salad Recipe Grilled Watermelon and Corn Skewers Recipe Lemon and Feta Grilled Asparagus Recipe Watermelon, Feta and Cucumber Salad Recipe Cabbage and Peach Slaw Recipe Asparagus and Chick Pea Hommus Recipe Mixed Leaf Salad with Beetroot and Walnuts Recipe Corn Fritters with Coriander Salsa Recipe Mexican Sweet Potato, Corn and Bean Salad Recipe Grilled Grapes with Cherry Bocconcini and Toasted Sourdough Recipe Halloumi Roasted Broccoli with Caramelised Onion Recipe Walnut and Mushroom Pâté Recipe Asparagus Caprese Salad with Gremolata Recipe Apple Slaw Recipe Truss Tomato, Grilled Watermelon & Feta Salad RecipeSalad Mango Salad Recipe BBQ Corn with Lime and Chilli Butter Recipe Smashed Cucumber Salad Recipe Potato Salad with Vegan Mayonnaise Recipe Honey Roasted Vegetable Salad Recipe Warm Sweet Potato Salad Recipe Cauliflower Nuggets Recipe Veg Salad with Honey Mustard Mayo Dressing Recipe Pumpkin, Peach & Avocado Salad Recipe selected Parsnip Gnocchi with Cheese Sauce and Pine Nuts Recipe Mushroom and Pecan Wellington Recipe Roast Cauliflower Recipe Corn Fritters with Avocado Salsa Recipe Mushroom Puff Recipe Parmesan Coated Brussels Sprouts Recipe Ricotta & Spinach Stuffed Tomato Recipe Vegan Gravy Recipe Cauliflower Casserole Recipe Tomato Tart Recipe Vegetarian Wellington Recipe Kale & Capsicum Wellington Recipe Roast Veg & Feta Tart Recipe Stuffed Butternut Pumpkin Roast Recipe Vegan Bean Chilli Recipe Vegan Mushroom and Beetroot Quiche Recipe Vegan Coleslaw Recipe Vegan Beetroot Falafel Recipe Vegan Stuffed Eggplant Recipe Beetroot Hommus with Roasted Cauliflower Recipe Christmas Nut Roast Recipe Nut Roast Bundt Recipe Vegan Yorkshire Pudding Recipe Roast Pumpkin and Chickpea Salad Vegan Lemon Cake Recipe Vegan Pavlova Recipe Vegan Gingerbread Recipe Raw Vegan Lamington Bites Recipe Raw Vegan Passionfruit Cheesecake Recipe Strawberry Basil Vegan Cheesecake Recipe Christmas Dinner Recipes Christmas Drinks Recipes Christmas Side Dishes Christmas BBQ Recipes Christmas Salad Recipes
Pumpkin, Peach & Avocado Salad Recipe
How to Make Pumpkin, Peach and Avocado Salad
Method :
Preheat the oven to 200°C (180°C for fan forced ovens) Cut the pumpkin into thin rounds and then, cut rounds in half (reserve seeds). Toss the pumpkin and reserved seeds with 2 tablespoons olive oil, covering evenly, sprinkle with salt and place on a baking tray lined with baking paper. Roast the pumpkin and seeds in the oven for 20-25 minutes, until the pieces are very soft and the seeds are golden brown. While the pumpkin is roasting, toast hazelnuts (or your other nuts) in a dry pan over medium heat, until golden brown and then set aside. Combine honey and lime juice, 4 tablespoons olive oil and season to taste with salt and pepper. Transfer the roasted pumpkin and seeds to a bowl, pour over half of the dressing and toss gently. In another large bowl, gently toss peach wedges and baby spinach. Add the remaining half of the dressing and toss. Combine everything together on a platter or low serving bowl and garnish with the avocado slices, crumbled feta cheese and hazelnuts. Season with salt and pepper to taste. Serve immediately.
