Butternut Squash, Roasted Pepper Pesto & Lentil Salad

On the table in 25 mins

Serves 4



  • 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 Pesto
  • Salt and pepper, to season
  • Freshly squeezed lemon juice


  1. Pre heat an oven to 180°C.
  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 aldente 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.

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