Meal prep your lunches with this easy and nutritious salad. Our Zhoug pesto adds a pop of flavour to the sweet potatoes, lentils, and dressing.
Lentil Lunchbox Salad V GF 2
Featured products
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Zhoug Pesto spicy sauce with coriander and green chilli
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Organic Bijoux Verts® Lentils in water - no added salt
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Classic Mayonnaise made with free range eggs
Ingredients
- 500g sweet potatoes
- 1 tin Epicure Zhoug Pesto, divided
- 1 tablespoon cold-pressed rapeseed oil
- ¾ teaspoon fine salt, divided
- 1 tin Epicure Organic Bijoux Verts Lentils
- 50g baby kale
- 200g cooked quinoa
- 50g feta, crumbled
- 50g pomegranate seeds
- 3 tablespoon Epicure Classic Mayonnaise
- 1.5 teaspoon white wine vinegar
The recipe Lentil Lunchbox Salad Kitchen Mode
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1
Preheat oven to 220ºC, Gas Mark 7.
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2
Chop sweet potatoes into bite size chunks. Toss with 2 tablespoons pesto, 1 tablespoon oil, and ½ teaspoon salt. Spread onto a baking tray, pop in the oven and bake for 30 minutes, tossing after 20 minutes, until tender and browned. Set aside to cool completely.
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3
Mix lentils with 3 tablespoons pesto and ¼ teaspoon salt. Divide between 3 containers. Add kale, quinoa, and cooled sweet potatoes. Top with feta and pomegranate.
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4
For the dressing; stir together, 1.5 tablespoons pesto, 3 tablespoons mayonnaise, and 1.5 teaspoons white wine vinegar. Divide dressing between 3 small containers with screw top lids. Nestle these into your salads, pop on the tops and refrigerate until ready to serve.