Sweet Potato, Lentil and Feta Salad

Sweet Potato, Lentil and Feta Salad

INGREDIENTS

  • 2 large carrots, cut into cubes
  • 1 red onion, finely sliced
  • 2 medium sized sweet potatoes, cut into cubes
  • 3 tbsp olive oil
  • pinch dried chilli flakes (optional)
  • 2 tbsp balsamic vinegar or pomegranate molasses
  • 250g pack cooked Puy lentils
  • 75g feta, crumbled
  • 50g rocket

INSTRUCTIONS

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the carrot, onion and sweet potato in a large shallow baking tray, drizzle with 2 tbsp olive oil and the chilli flakes, if using, season well and roast for 30 mins, turning occasionally, or until tender and turning golden.
  2. Heat the lentils according to the pack instructions, and then scatter over a serving platter. Top with the roasted vegetables, crumbled feta and rocket then drizzle with the balsamic vinegar or pomegranate molasses and the rest of the extra-virgin olive oil.
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