• 400g butternut squash slices
  • 1 tbsp olive oil
  • 2 x 599g slow cooked pork shoulder with BBQ sauce
  • 380g carton black beans, drained
  • 2 avocados, diced
  • 100g baby leaf spinach
  • 1 tbsp extra virgin olive oil
  • 2 limes, juiced
  • 1 red chilli, finely chopped
  • 100g spring onion, thinly sliced diagonally
  • 15g fresh coriander


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the squash in a roasting tray and drizzle over the olive oil. Cook according to the instructions on the packet. Remove from the oven and leave to cool, then chop into rough pieces. 

  2. 2

    Cook the pulled pork according to the instructions on the packet. Meanwhile, mix the squash, black beans, avocado and baby leaf spinach in a large bowl. Whisk together the extra virgin olive oil, lime juice and chilli and pour the dressing over the salad. Toss well.  

  3. 3

    When the pork is cooked, remove from the oven and prepare according to the instructions on the packet. Top the salad with the meat and sprinkle over the spring onion and coriander.

Nutritional Details

Each serving provides
  • Energy 3320kj 793kcal 40%
  • Fat 44.0g 63%
  • Saturates 12.7g 64%
  • Sugars 20.8g 23%
  • Salt 1.28g 21%

% of the Reference Intakes

Typical values per 100g: Energy 699kj/167kcal

Each serving provides

31.8g carbohydrate 13.0g fibre 59.8g protein

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