Roasted Pumpkin, Persian Feta Salad with Salsa Verde

Goodman Fielder Food Service
Roasted Pumpkin, Persian Feta Salad with Salsa Verde

Roasted Pumpkin, Persian Feta Salad with Salsa Verde

In this flavourful salad, roasted pumpkin, beetroot, and Persian feta are paired with a tangy Salsa Verde and creamy Oli & Vine whole egg mayonnaise. Topped with a variety of fresh ingredients, this salad is perfect as a light and refreshing meal or a colourful side dish.
Makes 6, scale as needed.


250 g Japanese Pumpkin, seeded, washed and diced leaving the skin on
59 mL Extra Virgin Olive oil
3 each Beetroot
250 g Persian Feta
150 g Wild Rocket
100 g Purple Sakura Radish
1 kg Baby Asparagus
4 each Red Radishes, shaved
250 g Mixed Baby Tomatoes
118 g Oli & Vine Whole Egg Mayonnaise
118 g Salsa Verde
59 g Balsamic Vinegar
125 mL Extra Virgin Olive oil
110 g Flat leaf parsley leaves
4 g Kosher Salt
4 g Ground black pepper
4 each Anchovies
1 each Lemon, zested and juiced
7.5 g Capers
14.9 g Dijon mustard
10 g Garlic


Prep time: 45 minutes

Step One

Toss the pumpkin and the beetroot into 3 tablespoons of olive oil with a little salt and pepper and roast until cooked through.

Step Two

Peel the beetroot and slice into wedges, set aside.

Step Three

Blanche the asparagus and then refresh in cold, running water, set aside.

Step Four

Mix the Oli & Vine whole egg mayonnaise and 2 tablespoons of Salsa Verde together in one bowl. Set aside.

Step Five

On six plates, dress the Oli & Vine whole egg mayonnaise/salsa verde mix on the base of each plates.

Step Six

Arrange all the other ingredients evenly amongst the six plates.

Step Seven

Drizzle with the leftover Salsa Verde mix, aged Balsamic vinegar and remaining olive oil.


Salsa Verde

Prep time: 10 minutes.

Makes: 1 cup approximately.

Step one

Place all ingredients into a blender and blend until not quite smooth.

Step Two

Test for seasoning.

Step Three

Store in an airtight container.

Step Four

Refrigerate for up to a week.

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