Lentil Lunchbox Salad V GF

20 minutes 30 minutes 3 servings

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. 

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  • 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

  • 1

    Preheat oven to 220ºC, Gas Mark 7.

  • 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.

  • 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.

  • 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.