Roasted Vegetables Pesto Lentil Salad
Ingredients
- 1 red onion
- 300g cherry tomatoes
- 1 sweet pepper
- 1 courgette
- 400g cooked lentils (Puy or tinned)
- 2 tbsp extra virgin olive oil
- A pinch of salt and pepper
Pesto
- A generous handful of fresh basil
- 1 garlic clove
- 2 tbsp pine nuts (or cashews)
- Juice of 1/2 lemon
- 1 tbsp nutritional yeast (optional)
- 2 tbsp extra virgin olive oil
- Salt to taste
Preparation
Add the red onion, cherry tomatoes, pepper, and courgette to a large baking tray. Drizzle with oil, a pinch of salt and pepper, and roast in the oven at 180 degrees Celsius for 20 minutes until the veggies are soft.
Meanwhile, make the pesto by placing all the pesto ingredients into a food processor and blitz until smooth and creamy. If too thick, add a dash of water or more oil.
Remove the vegetables from the oven, add the cooked lentils, mix well to marinate with the roasting juices, drizzle with pesto, and serve warm or cold with extra basil leaves.
Tips
This salad can be enjoyed warm or cold and is perfect for packed lunches.
