Sweet Potato Lentil Salad
Serves 6
For the sweet potatoes:
- 3 Sweet Potatoes
- 1 Tablespoon of Olive Oil
- 2 Tablespoons of Balsamic Vinegar
For the lentils:
- 250g of Dry Brown Lentils
- 1 Red Onion
- 3 Tablespoons of Red Wine Vinegar (45ml)
- 4 Tablespoons of Olive Oil (60ml)
- 1 Teaspoon of Dijon Mustard
- 1 Clove of Garlic
- Handful of Fresh Chives
- Handful of Fresh Dill
- Sea Salt & Pepper
This salad is so easy but has lots going on. The quick pickled onions add loads of zing to the herby lentils and sticky sweet potatoes.
Preheat the oven to 200’C.
Slice the sweet potatoes into rectangles. Spread them out on a roasting tray. Drizzle over the olive oil and balsamic vinegar and sprinkle with some salt. Roast for about 35 minutes until tender and starting to get sticky.
Add the lentils to a pot of boiling water, make sure the water generously covers them. Let it simmer for about 25 minutes (topping up water if needed) until a little tender, you want them to still hold their shape and but still have a little bit of bite. Drain them and rinse with cold water.
While the lentils are simmering, use a mandolin or carefully slice the onions into very thin discs. Mince the garlic. In a large bowl, whisk together the red wine vinegar, Dijon mustard, olive oil, minced garlic and a nice pinch of sea salt and pepper. Stir in the onions and set them aside to pickle.
When the sweet potatoes have come out, let them cool for about 10 minutes. Finely chop the herbs.
Add the lentils, herbs and sweet potatoes to the bowl with the dressing and onions. Toss well.
Season again with salt and pepper and add an extra drizzle of vinegar and oil to taste.