Roasted Sweet Potato, Lentil and Rocket Salad
- 40 minutes preparation
- Serves 4 people
- Simple
Ingredients
- Salad:
- 2 medium/large sweet potatoes
- 2 large carrots
- 1 Tbsp olive oil
- 2 heaped tsp Ras el Hanout
- 250g cooked lentils
- 60g rocket
- 70g pecans
- Dressing:
- 2 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp pomegranate molasses
- juice of ½ lemon
- generous pinch salt
Method
STEP 1:
Preheat the oven to 220°C. Peel the sweet potatoes and chop into dice. Peel and slice the carrots.
STEP 2:
Toss the sweet potatoes and carrots with the olive oil and Ras el Hanout then spread them out in a baking tray and roast for about 30 minutes, turning them halfway through, until they are tender and lightly browned.
STEP 3:
While roasting, make the dressing. Whisk together all of the ingredients until well combined.
STEP 4:
Toast the pecans in a skillet until they smell nutty.
STEP 5:
Heat the lentils according to the instructions on the packet.
STEP 6:
Tip the rocket into a salad bowl and scatter over the lentils and roasted vegetables followed by the pecans.
Drizzle over the dressing and serve.