Spring Salad ( Recipes )

Savoury but Sweet Spring Salad!

Savoury but Sweet Spring SaladIngredients (serves 4)

  • 2x tomatoes diced
  • 1 tsp of olive oil
  • 1x medium zucchini ( chopped)
  • ½ cup chopped butternut pumpkin
  • 4 cups of Spinach leaves
  • Cannelloni beans ( 425g can)
  • Canned pineapple ( diced)
  • Canned baby beetroot
  • ½ cup of lemon juice Lemon juice
  • 2 garlic cloves ( chopped)
  • 1 tblsp Mustard seeded spread


  1. Add pumpkin and oil to a pan on medium heat and allow to cook for 4-5 minutes until soft.
  2. Once the pumpkin has softened, add the tomato and zucchini to the pan and cook for 1-2 minutes.
  3. Meanwhile, add lemon juice, garlic and mustard seeded spread to a bowl and mix well, then pour over the cooked pumpkin, zucchini and tomato as it is cooking in the pan, stir occasionally.
  4. Arrange spinach on a plate and top with the cooked vegetables from the pan. Add ¼ can of beans and a tablespoon of pineapple pieces and 1-2 baby beets to each plate.
  5. Drizzle remaining lemon juice and garlic dressing over salad if desired.
  6. Enjoy.

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