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Export 13 ingredients for grocery delivery
Step 1
Preheat oven to 180°C.
Step 2
Toss the beetroot, olive oil, salt and pepper on a lined baking tray. Place the tray on one shelf of your oven. Place the corn directly on another shelf of your oven.
Step 3
Bake the beetroot and corn for 30 minutes. The beetroot should be tender and the corn husk should be slightly charred.
Step 4
When the corn has cooled, remove the husk and use a serrated knife to cut off the kernels.
Step 5
Add all ingredients in a food processor or blender. Blitz until a smooth paste forms.
Step 6
In a large bowl, toss together the salad leaves, cucumber, corn kernels and optional zucchini.
Step 7
Layer the trifle in the following order or as desired: roast beetroot, chopped tomatoes, cooked pasta, butter beans, pesto then the green salad mixture.
Step 8
Serve immediately. Alternatively, keep all the salad components in separate containers in the fridge until needed. Assemble 1 hour before serving.
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