Pumpkin. Beets. Tomato Bombs. Pea Smash. Turmeric Yoghurt


As temperatures warm up and the days are slowly starting to draw out, we’re craving fresh fruit and vegetables!

This salad is perfect for that awkward Winter into Spring phase we are in at the moment.

Fresh + light enough to have on a warm spring day yet comforting enough to have on a winters day 

Don't be put off by all the components, we have designed this recipe so you will have left overs for the week ahead #bonus




1 small butternut pumpkin, sliced into wedges
Coconut oil, melted
Ground turmeric
Coriander seeds, crushed

Pickled Beets 

4 Tbsp ACV
4 tsp salt
4- 8 baby beetroot, finely sliced using a mandoline

Tomato Bombs 


Pea Smash

½ cup minted peas
½ cup edamame beans
2 cloves garlic
1 Tbsp tahini (optional)
Salt + pepper

Turmeric Yoghurt 

1 ½ cups coconut yoghurt
2 Tbsp grated fresh turmeric
2 Tbsp sesame oil
2 Tbsp tahini paste
2 Tbsp miso paste
Juice of 2-3 limes


To Serve 

Baby spinach leaves
Toasted flaked almonds



Preheat oven to 180 degrees Celsius.


Toss pumpkin with coconut oil, turmeric and coriander seeds. Bake until pumpkin is tender and caramelised. Set aside to cool.


Combine vinegar and salt into a bowl. Place beetroot in bowl and set aside for 15mins to pickle, then drain.


Pan-fry tomatoes with crushed garlic + fresh thyme until softened. Set aside.

Pea smash:

Blitz all ingredients together.


Combine all ingredients in a cup. Set aside.


Divide pea smash between serving bowls. Arrange spinach, pumpkin, tomatoes, pickled beetroot, nuts and dukkah.
Drizzle with dressing to serve.


RecipesRosa Flanagan