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.