Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Butternut Custard Filling
Total time: 45 minutes
3.8 grams of fibre per serving
2 Small saucepans, blender, fork, bowl, whisk and sieve
Skin and chop the butternut pumpkin flesh into small pieces.
In a saucepan, bring 1 cup of water to boil over a medium heat and add the butternut pumpkin pieces to it. Boil until cooked.