Beetroot and Butternut Salad

Ingredients:

500g butternut chunks
1 tablespoon sunflower oil
Salt and mild pepper to season
50g pumpkin seeds
50g sunflower seeds
500g beetroot
300g baby spinach
1 spring onion, chopped

Method:

1. Roast the butternut chunks in an oven at 150 degrees Celsius for approximately 30 minutes or until golden brown. Remove, and set aside to cool.

2. While the butternut is cooking, place beetroot into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.

3. Place the pumpkin and sunflower seeds in a pan and roast for 5 minutes.

4. Combine the butternut, beetroot, spring onion, and baby spinach in a bowl.

5. Sprinkle with the pumpkin and sunflower seeds.