Courgette, pea & pesto soup
Enjoy this super healthy soup when you want a comforting but low-calorie lunch – rich in fibre, vitamin C and folic acid
Roasted squash with pesto & mozzarella
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 small butternut squashhalved and sliced into 2cm-thick slices
- 3 tsp olive oil
- 1 tsp dried crushed chilli
- 1 red onioncut into thin wedges
- 2 red pepperscut into chunky pieces
- 50g bag rocketleaves
- juice ½ lemon
- 125g ball light mozzarella
- 4 tbsp fresh pesto
Nutrition: per serving
- kcal277low
- fat14g
- saturates3g
- carbs26g
- sugars16g
- fibre5g
- protein13g
- salt0.4glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Place the squash on a large baking tray. Toss with 2 tsp of the oil, chilli and seasoning. Bake for 15 mins.
step 2
Take tray out of the oven and turn the squash. Scatter the onion and peppers over the top and return to the oven for a further 25 mins or until vegetables are tender and lightly charred.
step 3
Toss the rocket leaves with the remaining oil, lemon juice and some pepper. Pile onto plates and divide the squash, onion and peppers on top. Tear the mozzarella over the salads and spoon over the pesto. Serve warm.
