Veggie Ball Salad with Broccoli Spaghetti
Ratings
Prep time
11 min
Skill level
Intermediate
Cook time
34 min
Serves
2
Nutritional information per serving
Carbohydrates
21.8
g
Energy
1138.3
kcal
Fats
25.1
g
Fiber
8
g
Protein
28.5
g
Saturated Fats
4
g
Sodium
743.5
mg
INGREDIENTS
INGREDIENTS FOR
2 SERVINGS
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METHOD
-
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
-
Make your broccoli spaghettiCut the florets from the broccoli stalk. Thinly peel the broccoli stump and cut the stump into "spaghetti" using a spiral cutter, or simply into thin strips with a knife. Boil the florets until just tender in boiling water, and blanch the "spaghetti" or strips for a 1-2 minutes. Rinse with cold water.
-
Place pumpkin on lined tray; drizzle with olive oil. Roast, turning occasionally, for 20-25 mins or until tender.
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Meanwhile, heat Harvest Gourmet Veggie Balls according to directions on pack.
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Place pesto, lemon, vinegar in a screw top jar, shake well to combine. Divide salad leaves, pumpkin cubes, pumpkin seeds, apple, broccoli and Harvest Gourmet Vegetable Balls among serving plates. Drizzle over pesto dressing.
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