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Nutrition: per serving

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

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Comments, questions and tips (13)

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Overall rating

A star rating of 4.8 out of 5.11 ratings

SDcooks

Great recipe, but yes, should clearly be marked that you would need vegetarian pesto. I didn't have any pine nuts, so substituted toasted sunflowers seeds, which worked very well.

bh123nn

It doesn't say it is a vegetarian recipe. If you are a vegetarian, surely you would already know what to eat.

workingmum

I agree with Jacqueline - I think the recipe should have stated that you would need to buy vegetarian pesto in order to be a vegetarian recipe (most recipes do state to use a vegetarian alternative when parmesan is used, so I think the same rule should apply when listing pesto)

thebigd17

A star rating of 5 out of 5.

Hey Jacqueline, you can buy veggie and vegan pesto so of course you could substitute to suit your dietary needs. dish was delicious

fluffyjacq

Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so itâs definitely NOT suitable for vegetarians.

shelby1982

A star rating of 5 out of 5.

This is beautiful. We serve it with the "soy glazed tuna steak" recipe (also try substituting the tuna with rump steak) and it is officially both mine and my partner's favourite recipe!

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