3 slices Albany Superior Low G.I Wholewheat Brown Bread
30ml olive oil
5ml mixed dry herbs
60ml roasted butternut
1 zucchini, shaved
60-80ml balsamic dressing
Handful of fresh basil
15ml pumpkin seeds
For the croutons, cube the 3 slices of bread and toss in mixed dried herbs and olive oil.
Place on a baking sheet and cook for about 15-25 minutes at 180ºC or until golden and crispy. Set aside to cool.
Drizzle the whole peppers with olive oil and place on a roasting tray. Sprinkle with salt and pepper and place in a hot oven for 30-45 minutes or until charred.
Place in a bowl and cover with cling film. This allows them to sweat which means the skins can be removed much more easily.
Once cooled, peel off the skins gently and remove the seeds from the inside. Cut roughly and set aside.
In a hot dry pan, grill the shaved zucchini.
To make the salad, toss the croutons in the ¾ of the dressing.
Add the roasted vegetables and the remaining dressing and stir to combine. Try to make sure that every veggie and crouton soaks up some of the balsamic dressing.
Spoon onto a plate or salad bowl and garnish with torn basil leaves and pumpkin seeds.