The perfect fresh, healthy and super-tasty little dish for a quick and simple Easter lunch
When Emma and Tom Lane bought 80 acres of land in Australia’s Byron Bay on which to build a working farm for the people in their community, their mission was simple: “to increase wellbeing from the ground up”. Their farm and associated award-winning restaurant has now become a diverse community made up of organic chefs, bakers and growers, all united by the common values of simplicity, sustainability and farm-fresh food.
Their new book, The Farm Community, shares the tales of the people who have made The Farm what it is and celebrates their shared love of growing and cooking. This recipe is by Tom Silver, aka Avocado Tom, whose family have been growing avocados in the region for the past 30 years – the nut and seed sprinkle is Emma’s addition to the dish.
IMAGE: ALAN BENSON
Avocado Salad with Nut and Seed Sprinkle
- 1 butternut pumpkin (squash) or sweet potato peeled, cubed and roasted
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 200 g 7 oz green beans, topped and steamed
- 100 g 3½ oz/2 cups baby spinach leaves
- 2 large avocados cubed
- 100 g 3½ oz feta cheese, cubed
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 60 ml 2 fl oz/¼ cup olive oil
NUT & SEED SPRINKLE
- 155 g 5½ oz/1 cup chopped almonds
- 105 g 3½ oz/¾ cup pumpkin seeds
- 80 g 2¾ oz/½ cup pine nuts
- 60 g 2 oz/½ cup sunflower seeds
- 80 g 2¾ oz/½ cup sesame seeds
- a few splashes of tamari or soy sauce
- First, make the sprinkle. This can be prepared in advance. Place a heavy-based frying pan over high heat until hot. Reduce to medium heat and add the almonds. Move the nuts around the pan continuously as you roast them to ensure they don’t burn.
- Next, add the pepitas, pine nuts and sunflower seeds. Keep stirring and turning the nuts and seeds to prevent them from burning.
- Once they are starting to brown, add the sesame seeds. Stir the mix almost continuously as the sesame seeds can burn easily. Once they are all golden and toasted, take the pan off the heat and allow to cool for a few minutes.
- Add a few splashes of tamari or soy sauce to coat the mix. Don’t add too much, or the nuts and seeds will go soggy. Allow to fully cool. Set some aside for the salad and transfer the remainder to a jar to keep in the fridge.
- To make the salad, preheat the oven to 200°C (400°F). Peel and cube the pumpkin and place on a baking tray. Drizzle the pumpkin with the olive oil and season with the cumin. Roast in the oven for 20 minutes, or until tender and browned. Allow to cool.
- Place the pumpkin, along with all remaining salad ingredients in a large serving bowl and season to taste with salt and pepper.
- Combine the dressing ingredients and pour over the salad before serving, along with a generous topping of the sprinkle.
Recipe taken from The Farm Community by Emma and Tom Lane, published by Hardie Grant, £20. Photography © Alan Benson
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