Supergreen Salad with Fetta, Cranberry and Avocado

Heat oven to 180 degrees. Put a small pot of salted water on to boil. Dice zucchini into 2cm chunks. Cut broccoli into small florets. Mince garlic. Zest lemon, cut into wedges for juicing. Pick herbs and roughly chop or tear leaves, discard stems. Soak cranberries in a little hot water to hydrate. Peel avocado and slice.

Tip! Fine or chunky is up to you in this salad. We have kept our zucchini chunky for texture and our herbs torn into large pieces for flavour pops but you can adjust to suit your personal tastes.

On a lined tray, toss zucchini with lemon zest, 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.

Tip! Be careful not to leave them unattended as they burn quickly!

Combine dijon, 2-3 tbsp of lemon juice and 2-3 tbsp of olive oil in a jar with salt and pepper. Use more juice if you like a tangy dressing, more oil if you prefer it more mellow.

Add the mixed lettuce, broccoli, zucchini, avocado and cranberries to a bowl and toss gently with most of the dressing. Taste and add more dressing as you wish. Portion into bowls or on a platter and crumble over the fetta cheese and sprinkle with pepitas.

Heat oven to 180 degrees. Put a small pot of salted water on to boil. Dice zucchini into 2cm chunks. Cut broccoli into small florets. Mince garlic. Zest lemon, cut into wedges for juicing. Pick herbs and roughly chop or tear leaves, discard stems. Soak cranberries in a little hot water to hydrate. Peel avocado and slice.

Tip! Fine or chunky is up to you in this salad. We have kept our zucchini chunky for texture and our herbs torn into large pieces for flavour pops but you can adjust to suit your personal tastes.

On a lined tray, toss zucchini with lemon zest, 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.

Tip! Be careful not to leave them unattended as they burn quickly!

Combine dijon, 2-3 tbsp of lemon juice and 2-3 tbsp of olive oil in a jar with salt and pepper. Use more juice if you like a tangy dressing, more oil if you prefer it more mellow.

Add the mixed lettuce, broccoli, zucchini, avocado and cranberries to a bowl and toss gently with most of the dressing. Taste and add more dressing as you wish. Portion into bowls or on a platter and crumble over the fetta cheese and sprinkle with pepitas.