Butternut, tomato and black-eyed bean salad

6 servings Prep: 20 mins, Cooking: 45 mins
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Be inspired by seasonal ingredients, bright colours and bold flavours with this sensational salad.

By Food24 May 04 2015
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Ingredients (9)

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
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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.


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