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Pick n Pay

Main Ingredients


  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.