Ingredients

The following ingredients have 4 Servings
  • 3 parsnips , sliced
  • 2 red onions , sliced
  • 2 red peppers , sliced
  • 1 small butternut squash , sliced
  • 2 tbsp olive or sunflower oil
  • 4 tbsp basil pesto (you can find it in the chiller cabinet)
  • 100g salad spinach leaves
  • 2 tbsp pine nut , toasted
  • 1 garlic clove , crushed

Instruction

  • Heat oven to 230C/fan 210C/gas 8. Rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer. Roast for 30 mins until golden and soft.
  • Allow to cool slightly, then tip into a large bowl. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.