No waste salad

Veggie Ball Salad with Broccoli Spaghetti

2 servings
50 MIN


1 broccoli stem
200g pumpkin, peeled and diced
2 tsp olive oil
1 pack Harvest Gourmet Veggie Balls
2 tbsp store brought basil pesto
1 lemon, juiced
1 tbsp balsamic vinegar
1 handful mixed salad leaves
100g pumpkin seeds
1 apple, cored, and sliced thinly
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Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.

2. Make your broccoli spaghetti

Cut the florets from the broccoli stalk. Thinly peel the broccoli stump and cut the stump into "spaghetti" using a spiral cutter, or simply into thin strips with a knife. Boil the florets until just tender in boiling water, and blanch the "spaghetti" or strips for a 1-2 minutes. Rinse with cold water.


Place pumpkin on lined tray; drizzle with olive oil. Roast, turning occasionally, for 20-25 mins or until tender.


Meanwhile, heat Harvest Gourmet Veggie Balls according to directions on pack.


Place pesto, lemon, vinegar in a screw top jar, shake well to combine. Divide salad leaves, pumpkin cubes, pumpkin seeds, apple, broccoli and Harvest Gourmet Vegetable Balls among serving plates. Drizzle over pesto dressing.

Nutritional Information
Typical values
Per Serving
21.8 Grams
1138.3 Kilocalories
25.1 Grams
28.5 Grams