Black lentil and roasted sweet potato salad

Black lentil and roasted sweet potato salad

Estimated time: 45 minutes · Yield: 4 servings

Allergens: Sesame in tahini. Check package labels and cross-contact risks.

Ingredients

• 1 cup dried black lentils, rinsed
• 2 medium sweet potatoes, cubed
• 2 tbsp olive oil
• ½ tsp sweet paprika
• ½ tsp cumin
• 1 cucumber, chopped
• 1 cup chopped parsley
• 2 spring onions, sliced
• 2 tbsp lemon juice
• Salt and black pepper
• Dressing: 3 tbsp tahini, 3 tbsp lemon juice, 3–5 tbsp water, 1 small crushed garlic clove

Method

1. Heat the oven to 210°C. Toss sweet potato cubes on a tray with oil, paprika, cumin and a little salt.
2. Roast for 25–30 minutes, turning halfway, until tender and lightly browned.
3. Meanwhile, cook lentils in unsalted water for 20–25 minutes until tender but holding their shape. Drain and cool slightly.
4. Whisk the dressing ingredients, adding water gradually until pourable.
5. Mix lentils, sweet potato, cucumber, parsley and spring onion. Add lemon juice, salt and pepper.
6. Drizzle with tahini dressing just before serving.

Cooking tip

Cooking times vary between ovens and pans. Adjust seasoning before serving.