Roast Fennel and Leek Salad with Butterbeans
If you have roughly 45 minutes to spend in the kitchen, Roast Fennel and Leek Salad with Butterbeans
Roast roots with goats cheese spinach
Ingredients
- 350g butternut squash, deseeded and cut into chunks, peeled if you like
- 200g carrots, peeled and cut into long batons
- 250g parsnips, peeled and cut into long batons
- 200g raw beetroot, well-scrubbed and cut into thick wedges
- 1 medium red onion, cut into wedges
- 1 tbsp cold-pressed rapeseed oil
- juice and finely grated zest 1 lemon
- 1 bulb garlic, cloves separated
- 4-5 thyme sprigs, leaves roughly chopped
- 75g soft rindless goat's cheese log
- 25g mixed nuts, such as brazils, almonds, hazelnuts, pecans and walnuts, roughly chopped
- 50g baby leaf spinach
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