SQUASH, PESTO, SPIANCH AND RICE SALAD

Preheat the oven to 180°C. Line a baking tray with baking paper. Place the pumpkin on the lined tray and drizzle with olive oil. Season with salt and pepper and toss to coat. Roast, turning occasionally, for 25-30 mins or until golden brown and tender. Set aside to cool slightly. 

Assemble your salad by placing the rice, pumpkin, spinach and half the pesto and toss to combine. Drizzle with remaining pesto and sprinkle with almonds

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 & Matamata
• auto_awesome Washed & Ready To Eat
• check Good source of Folate
• check Source of Vitamin A

SQUASH

Our squash’s unique chestnut flavour and vibrant colour enhances any meal. Use it in delicious soups, pastas, and pies, or bake it into moist cakes and breads.

• wb_sunny Dec – Jun
• grass Gisborne & Chertsey
• check Source of Dietary fibre
• check Source of Folate. Potassium. Vitamin A & Vitamin E

• 1 cup cooked brown rice
• 1/2 pumpkin, seeded, peeled and cut into 2cm pieces
• Olive oil
• Salt and pepper, to taste
• 1 pack LeaderBrand Baby Spinach
• 1/3 cup flaked toasted almonds
• 200g pesto – store bought or check out our homemade pesto recipe here