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Pesto salad pots recipe

24 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
Vegetarian
Gluten-free

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

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

See more Vegetarian recipes