Posted on November 15th, 2015
This salad is a perfect lunch as it is light yet filling and packed with nutrients! I also got to use some delicious beetroot leaves and nasturtiums from my garden. I just can’t get enough of eating and cooking food that you’ve grown yourself!
Place chopped butternut in oven at 180 degrees C for 30 mins. After 15 mins add 2 tablespoons butter and a handful of sage leaves then cook for the further 15 mins. Once cooked stir in half a tin of chickpeas and pour over a bed of beetroot leaves. Sprinkle with pumpkin seeds and decorate with nasturtiums.