Sweet Potatos, Feta & Lentils Salad
Ingredients (4 portions)
Instructions
Preheat the oven to 200° C. Peal and cut the sweet potatoes into cubes, move them into a baking tray, season with 2 tbsp olive oil, salt, pepper and roast for 30 minutes,
In a large saucepan boil the dry lentils in salted water for 20-30 minutes until soft. (Use 2 parts of water to 1 part of lentils).
When the lentils are cooked, drain them, move them into a large bowl and season with olive oil, salt, pepper, finely chopped parsley and rocket.
Toast the pine nuts in a pan or in the oven and mix them with the lentils.
When the sweet potatoes are cooked, remove them from the oven and adjust with salt and pepper if necessary.
On a large plate lay the fresh rocket, the lentils, the sweet potatoes and sprinkle with feta crumbs, pink peppercorn, and a dash of olive oil.
Ingredients
Directions
Preheat the oven to 200° C. Peal and cut the sweet potatoes into cubes, move them into a baking tray, season with 2 tbsp olive oil, salt, pepper and roast for 30 minutes,
In a large saucepan boil the dry lentils in salted water for 20-30 minutes until soft. (Use 2 parts of water to 1 part of lentils).
When the lentils are cooked, drain them, move them into a large bowl and season with olive oil, salt, pepper, finely chopped parsley and rocket.
Toast the pine nuts in a pan or in the oven and mix them with the lentils.
When the sweet potatoes are cooked, remove them from the oven and adjust with salt and pepper if necessary.
On a large plate lay the fresh rocket, the lentils, the sweet potatoes and sprinkle with feta crumbs, pink peppercorn, and a dash of olive oil.
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