Pesto salad pots recipe

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.

Prep time: 5 minutes

Cook time: 35 minutes

Servings: 4 people

Preparation

1. 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.

2. On a separate baking tray, spread out the honey-roasted vegetables and roast for 5-10 mins, until sizzling. Cool.

3. Stir the lemon juice, remaining olive oil and 1 tbsp water into the pesto, then divide between 4 large jars or pots.

4. 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.

5. And enjoy!

 

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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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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Preparation

1. 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.

2. On a separate baking tray, spread out the honey-roasted vegetables and roast for 5-10 mins, until sizzling. Cool.

3. Stir the lemon juice, remaining olive oil and 1 tbsp water into the pesto, then divide between 4 large jars or pots.

4. 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.

5. And enjoy!