The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Black Lentil & Cauliflower Pesto Salad with Artichokes
This salad has got all the flavours of a Mediterranean holiday. Full-of-fibre lentils flavoured with punchy sundried tomatoes and nutty pesto. Roasted vitamin-rich cauliflower and delicious artichokes. Rocket for a peppery bite and lashings of lemon for an extra zing. An easy salad to add to your weeknight cooking repertoire.
Ready in 20
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 cauliflower
- 100g artichoke hearts (Artichoke Halves (contain Salt and traces of Citric Acid, Vinegar and Ascorbic Acid), sunflower oil, Vegetable Bouillon (Sea Salt, Rice Flour, Sugar, Yeast Extract, Dried Onion, Dried Carrot, Dried Leek, Sunflower Oil, Ground Turmeric, Rubbed Parsley), dried parsley, dried mint, dried basil)
- 240g Tenderstem broccoli
- 3 garlic clove
- 1 handful of fresh flat-leaf parsley
- 40g walnuts (Nuts)
- 200g baby tomatoes
- 1 unwaxed lemon
- 4 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 40g rocket
- 480g black beluga lentils (drained) (Wheat, Mustard, Soya, Cereals Containing Gluten) (Organic beluga black lentils and water)
- 80g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
Nutritional Information
Calories: 461
Protein: 16g
Carbs: 36g
Fat: 29g
Black Lentil & Cauliflower Pesto Salad with Artichokes
This salad has got all the flavours of a Mediterranean holiday. Full-of-fibre lentils flavoured with punchy sundried tomatoes and nutty pesto. Roasted vitamin-rich cauliflower and delicious artichokes. Rocket for a peppery bite and lashings of lemon for an extra zing. An easy salad to add to your weeknight cooking repertoire.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Remove the leaves and cut the cauliflower into florets. Trim the broccoli. Place both onto a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Zest the lemon and sprinkle it over the veg. Roast for 15-20 mins, turning once, until golden brown.
- Finely chop or crush the garlic. Halve the tomatoes. Heat a medium frying pan with 1 tbsp oil on medium-high heat. Add the artichokes and cook for 2-3 mins, until golden. Add the garlic and tomatoes and cook for 4-5 mins, until softening.
- Drain and rinse the lentils. Roughly chop the sundried tomatoes. Finely chop the parsley. Quarter the lemon. Roughly chop the walnuts.
- Make the pesto; in a small bowl mix together the pesto, walnuts, three-quarters of the parsley, juice from 1 lemon wedge and 1 tbsp olive oil.
- Add the lentils and sun-dried tomatoes to the frying pan and cook for 2-3 mins, until heated through. Stir in half the pesto then season to taste with sea salt before removing from the heat and stirring through the rocket.
- Serve the lentils on plates. Toss the cauliflower and broccoli in the remaining pesto and place on top of the lentils. Sprinkle over the remaining parsley and serve remaining lemon as wedges.
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