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Butternut Stacks with Red Cabbage and Butter Bean Pesto

 

This week's meal is based on my mum's butternut stacks with red cabbage and butter bean pesto recipe.  This meal does not only look good, but is also extremely tasty and healthy.  The cost for this meal is £7.90 for 4 portions. 







For this recipe you will need: 





  • 1Butternut Squash (sliced into 16, 1 cm slices) (£1)
  •  coconut oil 
  • 120g of  Red Cabbage (56p)
  • 140g walnuts (£1.50)
  • 2 garlic cloves 
  • 1 lemon (30p)
  • Maple Syrup 
  • 200g of Kasha (toasted buckwheat) (this can be replaced with Quinoa) (£2)
  • 250g Butter Beans (50p) 
  • 125g of Halloumi (divided into 8 equal slices) (£2)


Directions :

Preheat the oven to 200 degrees. 

Step 1.  Lightly coat the butternut squash slices with coconut oil and bake them in the oven for 25 to 30 minutes or until tender. 

Step 2.  Chop the Red Cabbage and place it in a food processor with the walnuts,garlic ,lemon zests, maple syrup, 2 tablespoons of olive oil and 1/2 a teaspoon of salt. Blend on the highest setting until the desired consistency. 

Step 3. Rinse the kasha and put it in a pan with 1/2 a teaspoon of salt and 450 ml of water. Bring to boil and reduce the heat, simmer and cover it for 15 to 20 minutes until it is tender and the water has been absorbed. 

 Step 4. Combine the kasha, butter beans and enough Red cabbage pesto to coat it all. 

Step 5.  Heat a dry griddle frying pan over a medium heat then add the halloumi slices. Allow to toast for 2 to 3 minutes, or until the halloumi is golden-brown. Flip and repeat on the other side. Once this is done, cut the slices into half a cm squares. 

Step 6. Place a slice of butternut squash on a plate and top it with 50g of the pesto and beans and a few  1 cm pieces of halloumi. Top this with another slice of butternut squash and repeat the same process with 2 more slices. Garnish with some coriander. 

Enjoy!










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