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Roasted Butternut Salad Stack

Roasted butternut salad with a twist, It’s all in the plating! Stack ’em up and impress your guests with this as a salad, side or vegetarian/vegan main!

Prep time
20 minutes
Cooking time
25 minutes
Serves
4
  • 1 large butternut, washed
  • 2 ripe tomatoes, sliced into rounds
  • 150g black pepper feta (*exclude for Vegans)
  • 125ml (1/2 cup) coriander pesto (*Food Lover’s Coriander & Hemp Seed)
  • 250ml (1 cup) baby salad leaves
  • 80ml (1/3 cup) mixed pumpkin and sunflower seeds
  • 2 spring onions, sliced

Additional Notes

Make these in smaller towers to serve at your harvest table or for a side dish. Ultimate side or main when you have a vegan/vegetarian coming over.
The *Food Lover’s Coriander & Hemp Seed Pesto is suitable for vegans.

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