Puy lentil and pepper salad with peach and parsley pesto

Nutrition Facts

Amount Per Serving

Calories 851 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 3g19%

Polyunsaturated Fat 8g

Monounsaturated Fat 17g

Sodium 423mg18%

Potassium 619mg18%

Carbohydrates 102g34%

Fiber 46g192%

Sugar 20g22%

Protein 40g80%

Vitamin A 4759IU95%

Vitamin C 176mg213%

Calcium 129mg13%

Iron 12mg67%

* Percent Daily Values are based on a 2000 calorie diet.

Salads don't have to be boring.

Prep Time20

Cook Time30

Total Time50

Course: Lunch, Main Course

Cuisine: British

Servings:

Calories: 851kcal

Author: Del Monte

Preheat the oven to 200°C/gas 6. Drain the can of peach halves, reserving the juice.
Peel the red onions, cut each one into 8 wedges, remove the stalk and seeds from the peppers and cut each one into chunks. Place onto a baking sheet that is large enough to spread them out into a single layer (divide between 2 smaller baking sheets if need be).
Whisk together 1 tbsp of the reserved peach juice with the 1 tbsp of olive oil, adding plenty of salt and pepper then drizzle it over the peppers and onions and cook in the oven for 30 minutes until it starts to char at the edges.
Meanwhile make the salsa: roughly chop the parsley leaves and stalks and place in a mini food processor along with 50g of the pine nuts, the 3 tbsp of olive oil and 3 tbsp of the reserved peach juice until the parsley and pine nuts are finely chopped and you have a thick pesto. Transfer to a small bowl season well with salt and pepper and stir through a little more peach juice or olive oil to loosen slightly if need be. Chop 2 of the peach halves into small pieces and fold into the pesto.
Heat the Puy lentils according to packet instructions and tip into a large bowl. Stir in the pesto to coat and then gently stir in the red onion and pepper pieces. Transfer to a large serving dish, top with the remaining sliced peach halves, green olives and rocket leaves and serve.