Make the most of Tasmanian pumpkins and avocados this season, both in plentiful supply at Harvest this Saturday.
500g butternut pumpkin, seeded, peeled, cut into 2cm cubes (Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies)
Salt & pepper to taste
2 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives)
100g baby spinach leaves (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)
1 avocado, peeled, seeded, coarsely chopped (Avoland Avocados)
1 tablespoon balsamic vinegar
Preheat oven to 200°C.
Line an oven tray with baking paper. Place the pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake in oven, turning occasionally, for 20 minutes or until golden brown and tender. Remove from oven.
Place spinach and avocado in a large bowl. Add the pumpkin and drizzle with vinegar and remaining oil. Gently toss to combine. Serve immediately.