THE GOOD OIL

Dunedin is all about relationships (it’s definitely not about the weather). It’s really a small village and you tend to know a lot of what’s going on with everyone else. The cafes are a bit like clubs — the people who come in all know each other. If they don’t know the other customers, they definitely know the staff!

People ask for this dish and expect it to be in the cabinet every day. Our basil pesto ravioli base always stays the same, but the rest of the ingredients can change according to seasons.

Basil Pesto Ravioli Salad

Prep time 15 minutes; Serves 6; Skill level: Easy

Ingredients

200g packaged basil and pumpkin ravioli

1 cup cubed roasted pumpkin 1 cup baby spinach leaves 1 zucchini, finely chopped 1⁄ red capsicum, finely chopped

2 1⁄ yellow capsicum, finely

2 chopped

250g punnet cherry tomatoes, halved

3 spring onions, thinly sliced

1⁄2 cup sundried tomatoes, drained and chopped

1 cup crumbled feta

4 Tbsp basil pesto salt handful of pumpkin seeds

Method

Bring a pot of water to the boil and cook the ravioli according to the packet directions. Drain, rinse under cold water, then drain again. Toss the ravioli with the remaining ingredients except for the pumpkin seeds, seasoning with salt to taste.

Sprinkle the pumpkin seeds over the top of the salad and serve.