CARROT, CAULIFLOWER, SWEET POTATO AND BUTTERBEAN TRAYBAKE DRIZZLED WITH HOMEMADE PESTO

Ingredients

Butterbean traybake drizzled with homemade pesto

  • 4 carrots halved lengthways
  • 1 cauliflower cut into florets
  • 2 sweet potatoes cubed
  • 400g of butterbeans
  • 30g parsley
  • 1 cup of cashews
  • 1 lemon
  • Olive oil

Method

  • Preheat oven to 180 degrees.
  • Prepare your veg and spread out onto a flat baking tray. Drizzle with olive oil and season well with salt & pepper.
  • Place in the oven for about 30-35 minutes.
  • In the meantime make the pesto. In a blender or food processor add the parsley, juice of 1 lemon, cashews, salt, pepper, and a good glug of olive oil. Blend to your preferred consistency.
  • Remove the tray from the oven, add 300g of spinach and mix through well. Plate up and drizzle your pesto all over.