Pumpkin and cranberry salad

Ingredients

local pumpkin, roasted in chunks
garden lettuce leaves
walnuts
cranberries
pumpkin seeds
parmesan, grated
olive oil
salt and pepper, to taste

Combine the roasted pumpkin, lettuce leaves, cranberries, walnuts and seeds. Season with salt and pepper. Serve, followed by a drizzle of olive oil and sprinkle of parmesan.

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Louise FitzRoy | From Paddock to Plate founder

Did you catch From Paddock to Plate Founder & Director, Louise FitzRoy, talking all things food and farming education on the Education Review AU? Take a listenhere to learn about how the national From Paddock to Plate Schools Program is bringing critical Agrifood education into many high school subjects, even English and Geography! http://www.frompaddocktoplate.com.au https://m.soundcloud.com/educationreview/louise-fitzroy-from-paddock-to-plate-founder

2 days ago

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