Roast veg salad with grains and kale pesto

Name: Roast veg salad with grains and kale pesto | Asda Good Living
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 600g Sweet Potatoes, peeled and cut into 3cm chunks; 3 Garlic Cloves, skin on; 2 tbsp Olive Oil; 2 Red Onions, cut into wedges; 1 Red Pepper, deseeded and cut into bite-sized chunks; 1 Vegetable Stock Cube; 175g Bulgur Wheat; 75g Sliced Curly Kale, weighed after removing the thick stalks; 1 Lemon, zested and juiced; 50g Essentials Hard Cheese, grated; 400g tin Green Lentils, rinsed and drained (or 125g Dried Lentils; follow pack cooking instructions)

This veggie-loaded dish and whizzed-up topping will set your taste buds to zing – kapow!

By Asda Good Living,25th April 2023

Cook: 40 Mins

Serves: 4

Price: £0.98 per serving

Nutritional Information

Each 450g serving contains

Energy
8559kj
455kcal

23%

Fat
11.3g

Low
16%

Saturates
3.6g

Low
18%

Sugars
23g

Med
26%

Salt
1.13g

Low
19%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1902kj/455kcal

Ingredients

600g Sweet Potatoes, peeled and cut into 3cm chunks

3 Garlic Cloves, skin on

2 tbsp Olive Oil

2 Red Onions, cut into wedges

1 Red Pepper, deseeded and cut into bite-sized chunks

1 Vegetable Stock Cube

175g Bulgur Wheat

75g Sliced Curly Kale, weighed after removing the thick stalks

1 Lemon, zested and juiced

50g Essentials Hard Cheese, grated

400g tin Green Lentils, rinsed and drained (or 125g Dried Lentils; follow pack cooking instructions)

Method

Preheat the oven to 200°C/180°C fan/gas 4. Line a large baking tray with baking paper; add the sweet potato and garlic. Drizzle with 1 tbsp oil, season and roast for 10 mins.

Stir the red onion through the potatoes and roast for another 10 mins. Finally stir through the red pepper, remove the roasted garlic cloves (reserve for the pesto), and roast for 15 mins more until all the vegetables are tender and golden.

Meanwhile, boil the kettle. Crumble the stock cube into a measuring jug, add 350ml of boiling water and stir to mostly dissolve. Put the bulgur wheat into a large heatproof bowl, pour over the stock and cover with a plate. Leave for 15 mins.

To make the pesto put the kale, lemon juice, grated cheese, remaining oil and 3 tbsp water into a food processor. Remove the roasted garlic from their skins and add into the processor. Blitz to make a pesto.

When the bulgur wheat is ready – it should have a little bite – mix with the lemon zest and 1 heaped tbsp of the pesto. Toss the roasted veg and lentils through the bulgur wheat and pile onto a serving platter, with the rest of the pesto spooned over.