Romesco roast veg salad

200g cherry tomatoes

1 red onion sliced into wedges

80ml water

1 garlic clove

juice of 1/2 lemon

1 tsp smoked paprika

1/4 tsp chilli flakes

1/2 yellow pepper chopped

60g kale

2 roasted red peppers from a jar

30g blanched almonds

100g quinoa

300g sweet potato peeled chopped

125g cooked puy lentils i use merchantgourmet

130g broccoli florets

salt pepper

1 tbsp tomato purée

1 tbsp olive oil

1 tbsp olive oil

2 tsp red wine vinegar

Step 1

Preheat oven to 180c. add the red onion, sweet potato, broccoli, yellow pepper and cherry tomatoes to a baking tray. drizzle over the oil and season with some salt. roast in the oven for 30-35 minutes.

Step 2

Whilst the veg are roasting, cook the quinoa according to packet instructions.

Step 3

Add all the ingredients for the romesco sauce to a blender and blend until smooth.

Step 4

Add the kale, lentils, quinoa and roast veg to a large bowl. pour over the romesco sauce and stir everything together. enjoy!