Winter salad & watercress pesto

Name: Winter salad & watercress pesto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1.2 kg scrubbed, quartered lengthways and cut into 6-8cm chunks; 6 echalion shallots, peeled and quartered lengthways; 2 tbsp olive oil; 250 g pouches cooked puy lentils; 1 tbsp balsamic vinegar

Fabulously filling and jam-packed with nutrients, this is just the dish you need to kick-start your way to 30 plant varieties a week.

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HealthyLow in saturated fatHigh fibre5 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1.2kg scrubbed, quartered lengthways and cut into 6-8cm chunks
6 echalion shallots, peeled and quartered lengthways
2 tbsp olive oil
2 x 250g pouches cooked puy lentils
1 tbsp balsamic vinegar

watercress pesto

80g pack watercress
40g pumpkin seeds
1 clove/s garlic
100ml extra virgin olive oil, plus extra for drizzling
1 unwaxed lemon, zest
40g finely grated vegetarian hard cheese, plus extra to serve

Preheat the oven to 220ºC, gas mark 7. Toss the carrots, shallots and olive oil together on a large baking tray. Season and roast for 20 minutes, stirring halfway.
Meanwhile, roughly chop 80g watercress and put in a small food processor with the pumpkin seeds, garlic, extra virgin olive oil, lemon zest and grated cheese. Season and pulse to a coarse pesto.
Stir the lentils and vinegar into the carrots and shallots, then roast for a final 10 minutes. Arrange on a serving platter with the remaining 80g watercress. Spoon some of the pesto over the top, drizzle with extra olive oil and scatter with a little more cheese.

Cook’s tip

Watercress pesto

Put any leftovers in a clean jar, cover with a thin layer of oil, then refrigerate. Eat within 2-3 days; use as a sauce for pasta, toss through breadcrumbs to bake on top of chicken or swirl through your favourite soup or grain pouch.

Typical values per serving when made using specific products in recipe