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Lemony green salad with radicchio and pepitas

Lemony green salad with radicchio and pepitas


4 serves

10 m

5 m


  • ½ cup pepitas
  • 3 cups baby spinach leaves
  • 3 cups rocket leaves
  • ½ head radicchio, cored and sliced
  • 2 tablespoons lemon zest
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon honey
  • 2 tablespoons shaved parmesan


Step 1

Preheat oven to 200 °C. Place pepitas on a prepared baking tray and bake for 5-8 minutes or until roasted. Set aside to cool.

Step 2

In a large bowl, toss spinach leaves, rocket, radicchio, and pepitas.

Step 3

To make the dressing, combine lemon zest, lemon juice, olive oil and honey and whisk until slightly thickened.

Step 4

Mix dressing through the salad and sprinkle shaved parmesan over the top before serving.


  • Roasted red onion can be added for some variety.
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