Super Green Salad with Fetta, Cranberry and Avocado

Heat oven to 180°C. Put a small pot of salted water on to boil. Dice zucchini into 2cm chunks. Cut broccoli into small florets. Mince garlic. Pick parsley & mint and roughly chop or tear leaves, discard stems. Soak dried cranberries in a little hot water to hydrate. Peel avocado and slice.

On a lined baking tray, toss zucchini with garlic, salt and pepper and a drizzle of olive oil. Roast for 10-12 minutes or until just tender. Set aside to cool.

Add the broccoli to the boiling water and cook for 2 minutes or until it is bright green and just tender. Drain and refresh under cold water to stop the cooking and chill the broccoli.

In a dry pan, toast the pepitas over medium heat for a few minutes until they are golden and have a toasty aroma, season with a little salt. Drain cranberries.

Add the mixed lettuce, broccoli, zucchini, avocado and cranberries to a bowl and toss gently with most of the lemon vinaigrette. Taste and add more dressing as you wish. Portion into bowls or on a platter and top with crumbled fetta, parsley & mint and pepitas. Enjoy!

Heat oven to 180°C. Put a small pot of salted water on to boil. Dice zucchini into 2cm chunks. Cut broccoli into small florets. Mince garlic. Pick parsley & mint and roughly chop or tear leaves, discard stems. Soak dried cranberries in a little hot water to hydrate. Peel avocado and slice.

On a lined baking tray, toss zucchini with garlic, salt and pepper and a drizzle of olive oil. Roast for 10-12 minutes or until just tender. Set aside to cool.

Add the broccoli to the boiling water and cook for 2 minutes or until it is bright green and just tender. Drain and refresh under cold water to stop the cooking and chill the broccoli.

In a dry pan, toast the pepitas over medium heat for a few minutes until they are golden and have a toasty aroma, season with a little salt. Drain cranberries.

Add the mixed lettuce, broccoli, zucchini, avocado and cranberries to a bowl and toss gently with most of the lemon vinaigrette. Taste and add more dressing as you wish. Portion into bowls or on a platter and top with crumbled fetta, parsley & mint and pepitas. Enjoy!

Heat oven to 180°C. Put a small pot of salted water on to boil. Dice zucchini into 2cm chunks. Cut broccoli into small florets. Mince garlic. Pick parsley & mint and roughly chop or tear leaves, discard stems. Soak dried cranberries in a little hot water to hydrate. Peel avocado and slice.

On a lined baking tray, toss zucchini with garlic, salt and pepper and a drizzle of olive oil. Roast for 10-12 minutes or until just tender. Set aside to cool.

Add the broccoli to the boiling water and cook for 2 minutes or until it is bright green and just tender. Drain and refresh under cold water to stop the cooking and chill the broccoli.

In a dry pan, toast the pepitas over medium heat for a few minutes until they are golden and have a toasty aroma, season with a little salt. Drain cranberries.

Add the mixed lettuce, broccoli, zucchini, avocado and cranberries to a bowl and toss gently with most of the lemon vinaigrette. Taste and add more dressing as you wish. Portion into bowls or on a platter and top with crumbled fetta, parsley & mint and pepitas. Enjoy!

Heat oven to 180°C. Put a small pot of salted water on to boil. Dice zucchini into 2cm chunks. Cut broccoli into small florets. Mince garlic. Pick parsley & mint and roughly chop or tear leaves, discard stems. Soak dried cranberries in a little hot water to hydrate. Peel avocado and slice.

On a lined baking tray, toss zucchini with garlic, salt and pepper and a drizzle of olive oil. Roast for 10-12 minutes or until just tender. Set aside to cool.

Add the broccoli to the boiling water and cook for 2 minutes or until it is bright green and just tender. Drain and refresh under cold water to stop the cooking and chill the broccoli.

In a dry pan, toast the pepitas over medium heat for a few minutes until they are golden and have a toasty aroma, season with a little salt. Drain cranberries.

Add the mixed lettuce, broccoli, zucchini, avocado and cranberries to a bowl and toss gently with most of the lemon vinaigrette. Taste and add more dressing as you wish. Portion into bowls or on a platter and top with crumbled fetta, parsley & mint and pepitas. Enjoy!

Heat oven to 180°C. Put a small pot of salted water on to boil. Dice zucchini into 2cm chunks. Cut broccoli into small florets. Mince garlic. Pick parsley & mint and roughly chop or tear leaves, discard stems. Soak dried cranberries in a little hot water to hydrate. Peel avocado and slice.

On a lined baking tray, toss zucchini with garlic, salt and pepper and a drizzle of olive oil. Roast for 10-12 minutes or until just tender. Set aside to cool.

Add the broccoli to the boiling water and cook for 2 minutes or until it is bright green and just tender. Drain and refresh under cold water to stop the cooking and chill the broccoli.

In a dry pan, toast the pepitas over medium heat for a few minutes until they are golden and have a toasty aroma, season with a little salt. Drain cranberries.

Add the mixed lettuce, broccoli, zucchini, avocado and cranberries to a bowl and toss gently with most of the lemon vinaigrette. Taste and add more dressing as you wish. Portion into bowls or on a platter and top with crumbled fetta, parsley & mint and pepitas. Enjoy!

Heat oven to 180°C. Put a small pot of salted water on to boil. Dice zucchini into 2cm chunks. Cut broccoli into small florets. Mince garlic. Pick parsley & mint and roughly chop or tear leaves, discard stems. Soak dried cranberries in a little hot water to hydrate. Peel avocado and slice.

On a lined baking tray, toss zucchini with garlic, salt and pepper and a drizzle of olive oil. Roast for 10-12 minutes or until just tender. Set aside to cool.

Add the broccoli to the boiling water and cook for 2 minutes or until it is bright green and just tender. Drain and refresh under cold water to stop the cooking and chill the broccoli.

In a dry pan, toast the pepitas over medium heat for a few minutes until they are golden and have a toasty aroma, season with a little salt. Drain cranberries.

Add the mixed lettuce, broccoli, zucchini, avocado and cranberries to a bowl and toss gently with most of the lemon vinaigrette. Taste and add more dressing as you wish. Portion into bowls or on a platter and top with crumbled fetta, parsley & mint and pepitas. Enjoy!