Name: Warm lentil and sweet potato salad
Cook time: 60 min
Total time: 60 min
Yield: 1
Ingredients: 500g sweet potato, peeled, halved lengthways, sliced; 18.20 gm extra virgin olive oil; 1/2 tsp dried chilli flakes; garlic clove, crushed; 1 lemon, rind finely grated, juiced; 400g can lentils, rinsed, drained; 200g mini roma or mixed grape tomatoes, halved; 1 leek, washed, trimmed, thinly sliced; 50g baby spinach; 40.00 ml small fresh dill; 50g Persian feta, crumbled

Warm lentil and sweet potato salad

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Prep Time:

Cook Time:
60 minutes

Total Time:
60 minutes

Roasted lentil vegetable salad: a flavorful and impressive winter dish.

Ingredients:

500g sweet potato, peeled, halved lengthways, sliced
18.20 gm extra virgin olive oil
1/2 tsp dried chilli flakes
garlic clove, crushed
1 lemon, rind finely grated, juiced
400g can lentils, rinsed, drained
200g mini roma or mixed grape tomatoes, halved
1 leek, washed, trimmed, thinly sliced
50g baby spinach
40.00 ml small fresh dill
50g Persian feta, crumbled

Instructions:

Preheat oven to 210C/190C fan forced. Line a large baking tray with baking paper. In a large bowl, toss sweet potato with oil, chilli flakes, garlic, and lemon rind. Season well and spread onto the tray. Bake for 25-30 minutes until slightly softened.
Sprinkle lentils over the sweet potato, then top with tomato and leek. Coat with oil and roast for an additional 25-30 minutes until vegetables are tender. Mix in spinach, drizzle with lemon juice, and garnish with dill and feta.

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