Butternut Squash, Roasted Pepper Pesto & Lentil Salad

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


INSTRUCTIONS 

  1. Pre heat an oven to 180C
  2. Put the butternut squash on a baking tray and season. Roast for 15-20 minutes until tender
  3. Bring a large pan of lightly salted water to the boil and cook the beans for 3-4 minutes until al dente then remove and set aside to cool
  4. Mix all the ingredients with the Roasted Pepper Pesto, then season and serve with a squeeze of lemon juice