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Pesto salad pots recipe
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For a light lunch that's sure to brighten your day, look no further than these vibrant pesto salad pots. Layering up masses of super colourful fruit and veg and topping with a punchy vegetarian pesto, they're a brilliant, easy-to-prepare lunch that can be packed up and enjoyed on-the-go. See method
Ingredients
- 2 red onions, halved and thickly sliced
- 2 tbsp extra-virgin olive oil
- 180g pot honey-roasted vegetables
- 1 tbsp lemon juice
- 4 tbsp vegetarian fresh green pesto
- 250g baby tomatoes, halved
- 50g baby spinach leaves
- 180g spicy sweetfire baby beetroot, sliced
- 160g lighter Greek salad cheese
- 60g root vegetable crisps, to serve (optional)
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1105kj
266kcal
13%
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Fat
18g
26%
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Saturates
5g
24%
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Sugars
14g
15%
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Salt
1.2g
19%
of the reference intake
Carbohydrate 14.8g
Protein 10.9g
Fibre 3.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the red onion with 1 tbsp olive oil and spread out on a baking tray in a single layer. Season well and roast for 30-35 mins, until soft and browned. On a separate baking tray, spread out the honey-roasted vegetables and roast for 5-10 mins, until sizzling. Cool.
- Stir the lemon juice, remaining olive oil and 1 tbsp water into the pesto, then divide between 4 large jars or pots.
- Add the remaining ingredients to the jars in distinct layers, starting with the tomatoes, followed by the honey-roasted veg, baby spinach leaves, beetroot, roasted red onions, and crumbled salad cheese. Cover with lids or foil to transport. When ready to eat, tip into a bowl and mix well. Top with the crisps, if using.
See more Vegetarian recipes