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Warm Vegetable Salad
100g green beans
150g roasted, cubed butternut pumpkin
90g balsamic mushrooms
120g oven roasted tomatoes
30g spanish onion
30g baby spinach
30g pine nuts
30g pesto
50g fetta cheese
1 tbsp olive oil
30g mixed lettuce leaves
1. Top and tail the beans and blanch for 30 seconds. In a large pan, heat olive oil, onion and pine nuts. Cook until toasty brown, then add pumpkin, mushrooms and tomato. Heat a further three minutes until all vegetables are warmed through. Finish off with green beans, pesto and fetta.
2. Wilt spinach. Serve in a large bowl with mixed lettuce leaves as a base.
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