Name: Chestnut & Beetroot Wellingtons With Watercress Pesto
Prep time: 40 min
Cook time: 1 h 20 min
Yield: 6
Ingredients: 2 raw beetroots, peeled and cut into 1cm/½in chunks; ½ a butternut squash, peeled and cut into 1cm/½in chunks; 1 red onion, peeled and cut into wedges; 4 cloves garlic, unpeeled; 6 tbsp olive oil; 1 tbsp sumac, plus extra to finish; 1 tbsp fresh picked thyme leaves, plus extra to finish; Salt and freshly ground black pepper; 250g/9oz cooked Puy lentils; 100g/4oz whole cooked chestnuts, roughly chopped; 2 x 320g packets ready-rolled puff pastry (suitable for vegans); Plain flour; 2 tbsp almond milk; For the pesto; Juice of half a lemon; 100g/4oz watercress; 50g/2oz pine nuts, lightly toasted

VMG Recipes