Butternut Squash, Roasted Pepper Pesto & Lentil Salad

Name: Butternut Squash, Roasted Pepper Pesto & Lentil Salad
Prep time: THMS
Cook time: THMS
Ingredients: 500g butternut squash, cut into 2cm cubes; 125g fine green beans, cooked and cooled; 300g mixed lentils, cooked, drained and cooled; 150g kale, blanched; 1 rainbow beetroot, finely sliced; 1/2 jar Sacla’ Roasted Pepper & Almond Pesto; Salt and pepper, to season; Freshly squeezed lemon juice

Get your five a day with this flavoursome salad. It's packed with roast squash, crisp green beans, colourful beetroot and crunchy kale on a bed of tender lentils. A big dollop of Sacla' Roasted Pepper Pesto adds a tangy taste.

Cook Time

25 mins

Serves

Ingredients

500g butternut squash, cut into 2cm cubes
125g fine green beans, cooked and cooled
300g mixed lentils, cooked, drained and cooled
150g kale, blanched
1 rainbow beetroot, finely sliced
1/2 jar Sacla’ Roasted Pepper & Almond Pesto
Salt and pepper, to season
Freshly squeezed lemon juice

How to make the recipe

Step 1

Pre heat an oven to 180¬∞C.

Step 2

Put the butternut squash on a baking tray and season. Roast for 15-20 minutes until tender.

Step 3

Bring a large pan of lightly salted water to the boil and cook the beans for 3-4 minutes until aldente then remove and set aside to cool.

Step 4

Mix all the ingredients with the Roasted Pepper Pesto, then season and serve with a squeeze of lemon juice.