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Mediterranean Pesto Salad

A delightfully fresh and filling salad to add to your mid-week repertoire
Difficulty Level: Moderate
Serves: 4


For the Pesto Dressing:
1 bunch of basil, leaves picked
4 cloves of garlic
80g of pine nuts
60g of parmesan, grated
½ cup of olive oil
½ large lemon, juiced
For the Salad:
2 Lebanese cucumbers, chopped
3 medium tomatoes, chopped
1 green capsicum, chopped
1 avocado, chopped
1 red onion, sliced thinly
1 400g can of chickpeas, drained
1 small sweet potato
220g of cherry bocconcini, halved


  1. Pre-heat the oven to 220 C and line a baking tray with baking paper
  2. Make the pesto. Put the basil, garlic, pine nuts and parmesan in a food processor and process the mixture, gradually adding in the olive oil and lemon juice. Process until consistency is smooth and then remove from processor and set aside
  3. Bake the sweet potato. Peel and cut the sweet potato into small 2cm chucks. Place on the baking tray and drizzle with oil. Bake for 20-30mins or until sufficiently cooked through
  4. Assemble the salad. Mix together the cucumbers, tomatoes, capsicum, avocado, onion, chickpeas, sweet potato and bocconcini in a large bowl. Top with pesto and a light drizzle of olive oil