Throw together this roast vegetable salad, then check out our potato salad, roast pumpkin salad, Moroccan cauliflower salad, goat's cheese salad and more vegetarian salad recipes.


  • 1 (about 250g) sweet potato, cut into 4cm pieces
  • 1⁄2 red onion, quartered
  • 1 red pepper, cut into chunky pieces
  • 1 yellow pepper, cut into chunky pieces
  • 2 tbsp olive oil
  • 1 tbsp capers
  • 250g pouch cooked puy lentils


  • 75g kale, chopped, tough stalks discarded
  • 1⁄2 a clove garlic, chopped
  • 50g parmesan (or vegetarian alternative), finely grated, plus extra to serve
  • 3 tbsp extra-virgin olive oil
  • 50g pine nuts, toasted
  • 1 lemon, zested and juiced


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Put the roasted veg into a bowl, then add the capers, cooked lentils and three-quarters of the dressing, and toss well.

  • STEP 4

    Tip the salad onto a platter, drizzle with the remaining dressing and use a vegetable peeler to shave more cheese on top to serve.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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