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Ingredients

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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A star rating of 4.8 out of 5.11 ratings
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