1 |
large beetroot, peeled and cut into bite-sized pieces, (160g) |
1-2 tablespoons |
olive oil, plus more to dress |
1/4 |
butternut squash, peeled and chopped into bite-sized pieces, (160g) |
1 |
large red onion, chopped into bite-sized pieces, (160g) |
60g |
green lentils or puy lentils, (about 160g when cooked) |
80g |
baby spinach |
|
sea salt |
|
freshly ground black pepper |
80g |
frozen peas, defrosted |
a small bunch |
mint, finely chopped, leaves |
small bunch |
coriander, finely chopped |
2 tablespoons |
sunflower seeds, (30g) |
50g |
goat’s cheese, or feta |