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Balsamic, Pepper and Red Onion Traybake with Lentil Salad and Carrot-ginger Puree




  • 2 large peppers, cored, deseeded and quartered
  • 1 large red onion, cut into 8 wedges
  • olive oil, for roasting
  • ½tsp garlic powder
  • 1tbsp balsamic vinegar
  • 1tsp maple syrup
  • salt

For the carrot-ginger purée

  • ½ red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • thumb-sized piece of fresh root ginger, peeled and chopped
  • 4 large carrots, diced
  • 2tsp vegetable stock powder

For the carrot-ginger purée

  • 400g can puy lentils, drained
  • large bunch of curly leaf parsley, finely chopped
  • 1tsp capers, chopped


Preheat the oven to 200°C/gas 6.

Place the peppers and onion in a roasting tin, drizzle with a little olive oil, add a good pinch of salt and roast for 15 minutes. Add the garlic powder, balsamic vinegar and maple syrup, give everything a good stir, then return to the oven for another 20 minutes.

Meanwhile, make the purée. In a heavy-based saucepan over a medium heat, sauté the onion, garlic and ginger in a little olive oil, along with a good pinch of salt, for about 10 minutes until softened. Add the diced carrots, the stock powder and enough water to almost cover everything, then simmer for 10 minutes until the carrots have softened. At this point, blitz into a smooth purée using a stick blender (or transfer to a blender or food processor).

Make the lentil salad by mixing together the lentils, parsley and capers.

To plate up, spoon a portion of the purée in the centre of each plate. Pile on the lentil salad, then top with a helping of the traybake.

Recipe courtesy of The Medicinal Chef: Plant Based Diet by Dale Pinnock.
Published by Hamlyn
Photography: Faith Mason


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