Serves 4
Ingredients:
500g new potatoes, halved
1 tin of lentils, drained
1 red onion, sliced
300g cherry tomatoes
1 tsp thyme
1 garlic clove, crushed
1 tsp paprika
2 tbsp good quality olive oil
salt to taste
To garnish:
5 basil leaves, chopped
3 tbsp coconut yogurt
1 tbsp shop-bought or homemade pesto
Method:
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Pre-heat your oven of 180 degrees.
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Add your halved potatoes to a baking dish and drizzle with olive oil, add thyme, crushed garlic, paprika and salt and mix until the potatoes are completely covered.
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Roast for 30 mins.
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Remove the potatoes from the oven and add cherry tomatoes, onion, lentils to the same tray and mix to combine. Put in the oven to roast for a further 15 minutes.
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If you are making your own pesto, make it during this time. Follow the recipe here for our favourite homemade pesto!
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Combine either homemade or shop-bought pesto with coconut yogurt to create a thick creamy pesto yogurt .
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Dollop the pesto yogurt over your tray and sprinkle on some chopped fresh basil, serve directly from the tray and enjoy!
