Main Ingredients
1 packet of PnP Diced Butternut, (500g)
1 glug of PnP Sunflower Oil
1 dash of Cerebos Spice Salt and Pepper
50g of PnP Green Pumpkin Seeds
50g of PnP Sunflower Seeds
2 punnets of Pnp Tangy Cooked Beetroot, (250g each)
1 bag of PnP English Spinach, (300g)
1 handful of chopped PnP Spring Onions Bunch, to serve
Method
Roast butternut chunks with a glug of oil and seasoning at 200°C for 25-30 minutes until golden, tossing regularly.
Toast pumpkin and sunflower seeds in a pan.
Mix cooled butternut with PnP tangy beetroot salad. Toss through baby spinach
Serve with toasted seed sprinkle and a handful chopped spring onion.
