Wood Fired Mediterranean Salad

1 Kg Pumpkin, peeled & cut into bite sized chunks.

1 Red Capsicum, deseeded & cut into strips.

½ Medium Eggplant (Sliced)

Place in your baking dish, spray with Olive oil & place in your Wildcat Oven

at approx. 220oC for 25 minutes, turn and cook for a further 25 minutes.

Remove and cool.

1 Punnet of Baby Roma Tomatoes.

Place in a separate tray and bake for 20 minutes. Remove and cool.


3 Cups Baby Spinach

¼ Cup Chopped Walnuts

½ Tub of Basil & Cashew Pesto

¼ Cup Goat Cheese crumbled

Drizzle of Olive oil


In a large salad bowl, place Baby Spinach, toss with a small amount of Olive oil.

Add all the cooked ingredients on top, then dress with the Pesto, Walnuts and Goat Cheese.

Drizzle with Olive oil.


A great meal in itself or serve with fresh crusty bread.