Pesto salad pots recipe
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- Serves 4
- 5 mins to prepare and 35 mins to cook, plus cooling
- 266 calories / serving
- Gluten-free
- Vegetarian
- Healthy
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)
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Shop ingredientsEach serving contains
- Energy
- 1105kJ 266.0kcal
- Fat
- 18g
- Saturates
- 5g
- Salt
- 1.1g
- Sugars
- 14g
of the Reference intake
Carbohydrate 14.8gProtein 10.9gFibre 3.1g
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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 5-10mins, 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
