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14 Feb, 2021

Warm Lentil Salad with Roasted Pesto Veg

Fresh pesto folded through roasted vegetables is just unbeatable. With some added hearty lentils, creamy feta and crunchy seeds, you have got yourself a lovely warm winter salad.


Serves 2


  • 130g lentils
  • ½ broccoli or cauliflower, cut into flowers
  • 2 carrots, cut into 1 inch pieces
  • 100g new potatoes, cut into quarters
  • 1 red onion, sliced
  • 4 cloves garlic, crushed with skin on
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • 150g Pesto (from our veg box or homemade)
  • 50g sunflower seeds
  • Vegan or Dairy Feta (optional)


  1. Place the lentils in a medium pan with three times as much water, add salt and bring to the boil. Simmer for 15 minutes until the lentils are tender. Drain and set aside.
  2. While the lentils are cooking, place the broccoli or cauliflower, carrots, new potatoes, onions and garlic in a roasting tin. Drizzle with olive oil, salt and pepper and roast for 15-20 minutes, until the new potatoes are soft throughout.
  3. Remove them from the oven and tip into a mixing bowl, add the pesto and lentils and mix through. Toast the sunflower seeds and sprinkle on top. Add vegan or normal feta to serve.

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