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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

KALE PESTO DRESSING

  • 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

Nutrition: per serving

  • kcal898
  • fat55.6g
  • saturates10.6g
  • carbs58.9g
  • sugars24.2g
  • fibre19.4g
  • protein30.9g
  • salt0.9g

Method

  • 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.

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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