Pesto Roast Veg Salad

PESTO ROAST VEG SALAD

SERVES: 4-6

INGREDIENTS

½ small pumpkin, roughly chopped 

1 zucchini, roughly chopped 

2 small beetroots, quartered

1 container of baby carrots or 1 bunch of dutch carrots

1 red onion, cut into wedges

1 tablespoon olive oil

1⁄4 bunch kale, stems removed & roughly chopped 

1 tin of lentils, drained & rinsed 

1 lemon, zested & juiced 

1⁄4 bunch parsley, chopped

2 tablespoons basil pesto

1 tablespoon coconut oil 

2 tablespoons pumpkin seeds 

Sea salt & pepper, to taste 

METHOD

Preheat oven to 200°C and line a baking tray with baking paper.

Combine vegetables (pumpkin, zucchini, beetroot, carrots and red onion) with olive oil and season well. Transfer to the baking tray and roast for 30-40 minutes or until golden and tender. Set aside to cool before transferring to a large serving bowl. 

Add the drained lentils to the vegetables and toss gently to combine.

Heat a frying pan over medium heat. Add coconut oil, kale and lemon zest, sautéing for 2-3 minutes or until wilted. 

Add in the parsley, pesto, lemon juice and sautéed kale to the bowl and toss gently to combine. 

Sprinkle with pumpkin seeds and season well before serving.