- 3 parsnips, sliced
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 2 red onions, sliced
- 2 red peppers, sliced
- 1 small butternut squash, sliced
- 2 tbsp olive or sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 4 tbsp basil pesto (you can find it in the chiller cabinet)
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 100g salad spinach leaves
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 2 tbsp pine nut, toasted
- 1 garlic clove, crushed
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.
Allow to cool slightly, then tip into a large bowl. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.
TipYou 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.