BROCCOLI, COURGETTE & PASTA SALAD WITH CRANBERRIES AND TANGY YOGHURT DRESSING

Heat the olive oil in a large deep pan and sauté the zucchini, red onion and broccoli for 2 minutes, add a ¼ cup of water and let simmer until vegetables are tender. Drain and allow to cool. 

Whisk together the feta cheese, yoghurt, aioli and lemon zest and juice and season to taste.  

In a large bowl combine the cooked vegetables, spinach leaves, cooked pasta and cranberries, drizzle over half the yoghurt dressing and gently toss together.  

Arrange on a platter or serving bowl and top with cranberries and serve with remaining dressing.  

BROCCOLI

Delicious and nutrient dense. We grow and handpick ours at optimum maturity to lock in all the good stuff.

• wb_sunny Available All Year Round
• grass Gisborne, Pukekohe & Chertsey
• check Source of Dietary fibre
• check Good Source of Vitamin C
• check Source of Vitamin B6, Folate, Potassium

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Good source of Folate
• check Source of Vitamin A

COURGETTES

Tender and delicately flavoured. One of natures most versatile fruits add it to your next pasta, salad and BBQ.

• wb_sunny Jan – Apr
• grass Chertsey
• check Source of Vitamin C
• check Source of Potassium

• 2 LeaderBrand Courgettes, diced
• 1 large LeaderBrand Broccoli head, cut into small florets  
• 1 bag LeaderBrand Baby Spinach
• 2 Tbsp olive oil   
• 1 small red onion, diced   
• 200g bow tie pasta, cooked until al dente 
• ⅓ cup cranberries + extra for garnish   
• 50g feta, crumbled 
• ½ cup plain yoghurt  
• ¼ cup aioli or mayonnaise  
• Cracked pepper  
• 1 lemon (zested and 2-3 Tbsp juice)