Name: Roast vegetable salad with kale pesto
Total time: 35 min
Yield: Serves 2
Ingredients: 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

A grey background with a white platter, topped with roasted vegetables, grains and a green dressing

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

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.