small squash, halved and deseeded
Borlotti bean, soaked and pre-cooked
In a blender, blend Borlotti bean and vegan pesto until it becomes a smooth paste. While blades are moving, add olive oil, a squeeze of lemon, salt and pepper.
Fill each small squash half with bean pesto.
In a 250˚C oven, bake small squash until soft (~25 mins).
red radicchio, finely sliced
flat leaf parsley, finely sliced
In a bowl, combine everything and mix well.