Salad
3 beetroots, cubed
10 Dutch carrots, halved
200g pumpkin (we used Queensland Blue), cubed
100g baby kale (or any baby leaf green)
Handful walnuts
Handful pumpkin seeds
Goat's cheese
Mount Zero Frantoio Extra Virgin Olive Oil
Mount Zero Pink Lake Salt
Coriander Pesto
2 bunch coriander, finely chopped
2 garlic chives, finely chopped
1/2 cup Mount Zero Frantoio Extra Virgin Olive Oil
Juice of 1 lemon
Mount Zero Pink Lake Salt, to season