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Butternut, chickpea and beetroot leaf salad

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! IMG_8725

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. IMG_8729

 



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