Super Spring Salad with Zangy Dressing

Days are warming up and the garden is FULL of scrumptious greens! Time to get busy in the salad making industry... yum yum!

Ingredients:
1 LARGE mixing bowl of mixed finely sliced garden greens (lettuce, kale, beetroot leaves, parsley)
1 small jap pumpkin
1 sweet potato
2 Tbs olive oil
1 onion, diced
1 bunch Broccolini, cut into florets and chunks
2 cups of sugar snap peas
1 red capsicum sliced
OPTIONAL: cubed, seasoned and stir fried tofu to go on top

• Preheat oven to 190 degrees celsius.
• Dice the pumpkin and sweet potato into 2 cm cubes. Rub in the olive oil and place on a lined tray and bake for 25 minutes or until cooked through and browning a little. Let it cool a little.

• Stir fry together the onion, broccolini, snap peas and red capsicum with a  little bit of olive oil and salt until JUST starting to soften and they are BRIGHT in colour... not dull :( Remove from heat immediately and transfer into another dish,

Dressing:
2 Tbs apple cider vinger/ lemon juice
1/4 cup lemon juice
2 dates, pitted
1/4 cup honet
1/4 cup olive oil
1/2 cup cashews
2/3 cup coriander
2 cloves garlic
1 small onion
1 tsp cumin powder
1/2 tsp turmeric
1 tsp salt
1/4-1/2 cup water

• Blitz all the ingredients together in a high speed blender until your dressing APPEARS ;)

TO SERVE:
Layer the salad greens, stir fried vegetables, roasted vegetables and then a good pour of dressing. YUM!! OH... and the tofu too... super yummy!!

"Let food be your medicine"