Black Bean and Roasted Vegetable Salad GF SCD

set the oven to 200°c. prepare the roasted vegetables. peel the butternut squash and chop into

peel the shallots and the carrots in half then into eight

tip all the vegetables into a roasting dish. sprinkle on some pepper and sea salt

chop the sage

lay the rosemary on top of the vegetables and sprinkle the sage all over

drizzle some extra virgin olive oil all over then give it all a mix

roast in the oven

toast the walnuts in a pan on a heat

when the vegetables are roasted

season

assemble the salad on the plate. lay the lettuce leaves on first. tip some of the roasted vegetables on top. spoon on the beans and lastly sprinkle the roasted walnuts on top. this recipe serves