Advertisement

Nutrition: per serving

  • kcal306
  • fat15g
  • saturates3g
  • carbs35g
  • sugars29g
  • fibre10g
  • protein10g
  • salt0.32g
    low

Method

  • step 1

    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.

  • step 2

    Allow to cool slightly, then tip into a large bowl. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.

RECIPE TIPS
TIP

You can roast halved and deseeded squash with the skin on, if you like – just scoop the flesh away from the skin with a spoon and toss into the salad.

Recipe from Good Food magazine, February 2008

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.11 ratings
Advertisement
Advertisement
Advertisement