Cut the florets from the broccoli stalk. Thinly peel the broccoli stump and cut the stump into "spaghetti" on the spiral cutter or simply into thin strips with a knife. Boil the florets until crispy in boiling water with a little salt, and blanch the "spaghetti" or strips for a short while with it. Rinse with cold water.
Boil pumpkin for 20 minutes or until tender. Drain and spread on a lined baking tray and drizzle with olive oil. Sprinkle with some spices, e.g. coriander, turmeric, cayenne pepper and some salt. Roast them for 15 minutes or until crispy in the oven at 200ºC. Set aside to cool.
Cut the apple into wedges and cook Harvest Gourmet Veggie Balls according to packet instructions.
Divide lettuce, pumpkin cubes, apple wedges, broccoli and vegetable balls across the serving plates. Drizzle the salad with olive oil, balsamic vinegar, lemon juice and pesto.