This salad highlights the diversity of flavour and texture in different Genuine Southern Forests apple varieties. Reserve the remaining soy-roasted pepitas as a snack or crunchy topper for other vegetable or salad dishes.
Gluten free / Vegetarian / Nut free
1 tbsp Tamari soy sauce
½ tsp salt
1 tsp sugar
250 g pepitas
3 tbsp olive oil
1 tbsp apple or cherry cider vinegar
1 tsp dijon mustard
½ tsp sugar
2 small different varieties of Genuinely Southern Forests apples halved, cored and sliced
2 handfuls mesclun salad mix or baby kale and spinach mix
½ avocado, sliced
100 g feta
fresh dill, to garnish
Pre-heat oven to 170˚C. Line a baking tray with baking paper. Whisk the soy sauce, salt and sugar together with 1 tsp of water until sugar and salt have dissolved. Stir in the pumpkin seeds. Spread them on to the baking tray in a single layer and bake for 15 - 20 minutes, stirring every 5 minutes until they are evenly golden brown. Leave to cool. Whisk the olive oil, apple cider vinegar, mustard and sugar together in a small bowl. Season to taste. Arrange the salad mix on the base of a large plate. Place the sliced apple halves nestled in to the salad along with the slices of avocado and crumbled chunks of feta. Scatter over a few soy-roasted pepitas, drizzle with the dressing and serve garnished with fresh dill.
• Substitute the feta for slices of grilled haloumi or thinly sliced prosciutto
• If no time to make the soy-roasted pepitas, substitute with roughly chopped walnuts or macadamia nuts
Recipe by Sophie Zalokar and photo by Craig Kinder for Genuinely Southern Forests.