A delicious and nourishing Mediterranean inspired salad with a super creamy avocado pesto dressing. Light, delicious and easy to make - the perfect midweek night meal with all the flavour and zero cruelty. 

10min

prep time

30min

cook time

40min

total time

Ingredients

Serves: 2 people

For the Salad

  • 1 red pepper chopped
  • 450 gr of sliced courgette
  • 450 gr Brussels sprouts
  • 200 gr new baby potatoes
  • 2 tbsp oregano
  • 1 tbsp of Italian herbs
  • 1 tsp of salt and pepper
  • 3 tbsp good olive oil
  • 100 gr of green salad mix (wild rocket, spinach and watercress as an example)
  • 2 tbsp of pine kernels or pumpkin seeds for extra crunchiness
  • fresh basil

For the avocado dressing

  • 1 avocado
  • 1 garlic clove
  • Juice of 1 lemon
  • 4 tbsp of olive oil
  • 1 tsp of salt and pepper
Instructions
  1. Pre-heat the oven at 180ºC.
  2. In a large mixing bowl mix up courgette, peppers, sprouts, spices, herbs and 3 tbsp olive oil. Spread all the veggies on a baking tray and roast them in the oven for 30 minutes.
  3. In the meantime, start preparing the dressing: put all the dressing ingredients in a food processor and blend them until smooth and creamy.
  4. When the vegetables are ready leave them to cool for a few minutes and immediately before serving start assembling the salad. First the mixed salad greens, then the roast vegetables and finish with avocado dressing and garnish with some pine kernels (or pumpkin seeds) and some basil.