Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Put the sweet potato, red onion and peppers onto a baking tray, drizzle over the oil and season well. Roast in the oven for 25 minutes, turning everything halfway, until charred and softened.
Make the kale pesto dressing by putting the kale into a food processor and pulsing until finely chopped, then add the garlic, parmesan, oil, pine nuts and lemon zest and juice, and whizz until smooth. Add a splash of water to achieve a dressing-like consistency, and season.
Put the roasted veg into a bowl, then add the capers, cooked lentils and three-quarters of the dressing, and toss well.
Tip the salad onto a platter, drizzle with the remaining dressing and use a vegetable peeler to shave more cheese on top to serve.