Vegan Lentil Pasta Salad Bosh TV

Lentil Pasta Salad

  • Super simple
  • 0:30 m
  • 18 ingredients

This lentil pasta salad is a serious crowd pleaser... it's so good, it's pre-pasta-rous! Loaded with 3 of your 5-a-day, this dish is as nutritious as it is delicious. Store any leftovers in the fridge for an epic packed lunch the next day. Don't make a fu-silli mistake, try this gorgeous pasta salad now!

Serves: 4

Ingredients

For the salad

  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 400g lentil pasta
  • 2 clove garlic cloves
  • 2 courgettes - cut into 1cm cubes
  • 1 red onion
  • 1 red bell pepper
  • 1 yellow bell pepper chopped
  • 1 green bell pepper chopped
  • 1 fennel bulb

For the dressing

  • 1 tbsp sun-dried tomato pesto
  • 2 tbsp olive oil
  • 1 x 180g jar of sun-dried tomatoes
  • Juice of 1 lemon

For the toppings

  • 1 tbsp vegetable oil
  • 1 tbsp maple syrup
  • 1 block of plant-based halloumi
  • Juice of 1 lemon

Before you start

Preheat oven to 180ºC fan | Large roasting dish | Griddle pan | Saucepan | Powerful blender

Step 1

To cook the pasta

  • Start by bringing a pan of water to the boil then pour in the pasta and season with a pinch of salt, allow to cook as per the instructions on the packet
  • Once the pasta is cooked drain and leave to cool

Ingredients

  • 400g lentil pasta
  • Juice of 1 lemon

Step 2

Roast the veg

  • Dice the courgette, red onion, peppers and fennel into chunks similar in size and tip into a large roasting dish
  • Finely chop the garlic and add to the dish along with the dried thyme and oregano
  • Finish with a generous glug of olive oil, salt and pepper and two wheels of lemon
  • Mix everything together and roast for 20 - 25 minutes until the veg has softened

Ingredients

  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 2 clove garlic cloves
  • 2 courgettes - cut into 1cm cubes
  • 1 red onion
  • 1 red bell pepper
  • 1 yellow bell pepper chopped
  • 1 green bell pepper chopped
  • 1 fennel bulb

Step 3

For the toppings

  • Start by slicing the plant based halloumi into six equal chunks
  • Then place a griddle pan over a high heat
  • Add the halloumi into the pan and after 2-3 minutes flip over to bar mark the other side
  • Once the halloumi is done place on a dish and drizzle with maple syrup

Ingredients

  • 1 tbsp vegetable oil
  • 1 tbsp maple syrup
  • 1 block of plant-based halloumi

Step 4

For the dressing

  • Blend all of the ingredients for the dressing in a food processor and season with salt and pepper to taste

Ingredients

  • 1 tbsp sun-dried tomato pesto
  • 2 tbsp olive oil
  • 1 x 180g jar of sun-dried tomatoes
  • Juice of 1 lemon

Step 5

Time to serve

  • Mix the lentil pasta with the roasted vegetables and sun dried tomato dressing
  • Tip into a large serving dish and top with the halloumi a scattering of rocket and serve

Ingredients

  • Handful of rocket