Here’s a refreshing new salad from Chef Borbolla’s repertoire, a perfect lunch recipe for the summer. Crisp garden vegetables and the nutty flavor of pumpkin seeds and pine nuts, delicious and very nutritious.

Grand Residences Green Salad with Pumpkin Seed Pesto
30g baby spinach
60g local squash
40g peas
60g green beans
50g asparagus
40g chayote

For the pumpkin seed pesto
30g pumpkin seeds
20g pine nuts
10g Parmesan cheese
15ml olive oil
salt and pepper to taste

Method
Bring water and salt to the boil and cook the squash, green beans, asparagus and chayote; cool them in a bowl of ice. Cook the peas until they are soft and then puree them in a blender.
To make the pesto toast the seeds in a frying pan and blend with the Parmesan cheese, olive oil, salt and pepper to taste.
Pour the pea puree on the plate and top with the remaining ingredients. Add pesto to taste.

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