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Lentil and sweet potato salad with feta croutons
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up a quick and delicious vegetarian autumn salad with pantry basics in just 30 minutes.
Ingredients:
  • 200g (1 cup) French-style green lentils
  • 625g sweet potato
  • 1 tsp sumac (see note)
  • 1/2 tsp ground allspice or cumin
  • 80ml (1/3 cup) extra virgin olive oil
  • 100g piece day-old bread
  • 150g feta
  • 70g slivered almonds
  • 3 vine-ripened tomatoes
  • 1 long red chilli
  • 1/4 bunch flat-leaf parsley
  • 1 lemon
  • 1 clove garlic
Instructions:
  • Preheat the fan-forced oven to 210C. Boil lentils in a pan covered with 10cm of water over medium-high heat until tender, about 20 minutes.
  • Prepare a roasting pan lined with baking paper. Wash sweet potatoes, slice into 4mm-thick rounds, and place in a bowl. Mix in sumac, allspice, 1 tablespoon of oil, salt, and pepper, then toss well. Transfer the coated sweet potatoes to the lined pan. Roast on the top shelf of the oven, turning them occasionally, for about 20 minutes or until they are tender.
  • Prepare a second roasting pan with baking paper. Cut bread into 1cm cubes and place in the pan. Sprinkle feta and almonds over the bread, then mix everything together. Roast on the bottom oven shelf, stirring occasionally, until golden brown, about 15 minutes.
  • Cut tomatoes into wedges and place in a large bowl. Finely chop chili with seeds and add to the bowl. Tear parsley leaves, roughly chop, then add to the bowl. Squeeze lemon juice and crush garlic. Add remaining 60ml (1/4 cup) oil and season well without mixing.
  • After draining the lentils, mix them with the tomato mixture and sweet potatoes, gently tossing to combine. Layer the salad and croutons in bowls and serve immediately.

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