Veggie Pumpkin Bakes with Supergreen Pesto Salad
Munch, crunch. Serve our Pumpkin & Caramelised Onion Veggie Bakes with a Supergreen New Potato Salad on the side for hit after hit of veggie flavour. Say yes to meat free meals and bamboozle your tastebuds with this easy recipe - perfect for a light dinner for two!
Made with our Pumpkin & Caramelised Onion Veggie Bakes
Ingredients:
4 Cauldron Pumpkin and Caramelised Onion Veggie Bakes
150g vine tomatoes
6 sprays one calorie cooking spray
150g baby potatoes
50g asparagus spears, sliced in half
50g green beans, sliced in half
50g sugar snap peas
100g frozen peas, cooked
1 tbsp. mint leaves, chopped
1 tbsp. lemon juice
½ tbsp. olive oil
For the lemon mint hummus dip
2 tbsp. reduced fat hummus
1 tbsp. lemon juice
1 tbsp. mint leaves, chopped
To serve:
Lemon zest
Extra mint leaves to garnish
Our tip
This recipe works well with roasted vegetables. Try swapping the tomatoes for roasted courgette and aubergine for a change.
We’ve also used store bought hummus for ease, but you could experiment with homemade hummus using your favourite recipe.
Method:
Place the Cauldron Pumpkin and Caramelised Onion Bakes and vine tomatoes on a baking tray.
Spray the vine tomatoes with cooking spray.
Cook the Cauldron Pumpkin and Caramelised Onion Bakes as per pack instructions (and cook the tomatoes at the same time).
For the super green new potato salad
Cut any large baby potatoes in half. Bring a saucepan of water to the boil. Add the baby potatoes and cook for 12 minutes.
Add the asparagus spears, green beans and sugar snap peas to the pan. Boil for a further 3 minutes. Test the potatoes are cooked using a fork (they should be tender), drain and tip into a bowl.
Add half of the cooked peas to the bowl.
Place the remaining cooked peas into a pestle and mortar. Add the chopped mint, one tablespoon of lemon juice and the olive oil. Smash to create a chunky dressing.
Add the dressing to the potatoes and vegetables and toss to combine.
For the lemon mint hummus dip
Place all of the ingredients into a small ramekin, mix to combine.
To serve
Serve 2 Cauldron Pumpkin and Caramelised Onion Bakes with the prepared super green new potato salad and a dollop of lemon mint hummus.
Garnish the salad and cooked tomatoes with lemon zest, fresh mint leaves and enjoy!
Our tip
This recipe works well with roasted vegetables. Try swapping the tomatoes for roasted courgette and aubergine for a change.
We’ve also used store bought hummus for ease, but you could experiment with homemade hummus using your favourite recipe.
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
