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Ingredients
US|METRIC
2 SERVINGS
- 500 grams butternut (cubes)
- olive oil
- salt
- pepper
- 250 grams cooked beetroot (ready, cubes, or boil with skin on until soft, then peel and cut into wedges OR roast with the butternut)
- 4 spring onions (or 1 small red onion, sliced)
- 100 grams salad greens (mixed seasonal)
- 1 handful basil leaves
- 100 grams feta (chevin or danish, broken into cubes)
- 1/4 cup seeds (mixed)
- Parmesan
- olive oil
- balsamic reduction
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