Looking for some Saturday brunch inspiration? Look no further, we have something that will not only delight your taste-buds but your Instagram feed too. Feast your eyes on our Rainbow Pesto Salad with Melon, Courgette and Spinach Bites.
● 1 small courgette
● 1 cup mixed melon diced
● 1 cup of mixed cherry or baby plum tomatoes sliced
● 1 handful of fresh basil
● 6 - 8 Strong Roots Spinach Bites
● 2 - 3 tbsp of a good quality green pesto, dairy free for a vegan friendly option
● 1 tbsp mixed toasted seeds, roughly chopped
method (tick as you go)
Preheat your oven to 200C (400F)
Place your Strong Roots Spinach Bites into the oven to cook for 20 - 25 minutes.
Create ribbons of courgette using a vegetable peeler.
Dressing the courgette ribbons with half of the pesto. If it’s thick pesto add a little olive oil to thin it out before doing so.
Assemble salads with melon, tomatoes, courgette ribbons and fresh basil. Top with cooked spinach bites, a drizzle of pesto and toasted seeds.
Serve with a dollop or scoop of dairy free cream cheese or some torn mozzarella if not seeking a dairy free option.