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Main Ingredients

Method

  1. Roast butternut chunks with a glug of oil and seasoning at 200°C for 25-30 minutes until golden, tossing regularly.

  2. Toast pumpkin and sunflower seeds in a pan.

  3. Mix cooled butternut with PnP tangy beetroot salad. Toss through baby spinach

  4. Serve with toasted seed sprinkle and a handful chopped spring onion.

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PnP Diced Butternut 500g
PnP Diced Butternut 500g
R2200
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PnP Sunflower Oil 750ml
PnP Sunflower Oil 750ml
R2299
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PnP Spring Onions Bunch
PnP Spring Onions Bunch
R1399