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


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  1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
  2. Make your broccoli spaghetti
    Cut 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.
  3. Place pumpkin on lined tray; drizzle with olive oil. Roast, turning occasionally, for 20-25 mins or until tender.
  4. Meanwhile, heat Harvest Gourmet Veggie Balls according to directions on pack.
  5. 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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