|1||butternut — large, peeled and cubed|
|3||tomatoes — wedges|
|180 ml||black-eyed beans — soaked|
|4-5||radishes — thinly sliced|
|1||celery stalks — finely sliced|
|30 ml||fresh Italian parsley — chopped|
|2||spring onions — finely sliced|
|125 ml||gorgonzola cheese|
|vinegar — balsamic|
Preheat oven to 200°C.
Put the butternut and tomatoes on a roasting tray and drizzle with olive oil. Roast in a preheated oven until tender and slightly charred.
Once the butternut has cooled, toss gently with the beans, radish, celery, parsley and spring onions.
Add the cheese, if using, and drizzle with olive oil and balsamic vinegar. Season to taste.