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Pesto salad pots recipe

Pesto salad pots recipe

10 ratings

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
  • 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)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1105kj
    266kcal
    13%
  • Fat

    18g 26%
  • Saturates

    5g 24%
  • Sugars

    14g 15%
  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 14.8g Protein 10.9g Fibre 3.1g

Method

  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. On a separate baking tray, spread out the honey-roasted vegetables and roast for 5-10 mins, until sizzling. Cool.
  2. Stir the lemon juice, remaining olive oil and 1 tbsp water into the pesto, then divide between 4 large jars or pots.
  3. 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.

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