Roasted Sweet Potato, Lentil and Rocket 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
- 2 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp pomegranate molasses
- juice of ½ lemon
- generous pinch salt
Preheat the oven to 220°C. Peel the sweet potatoes and chop into dice. Peel and slice the carrots.
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.
While roasting, make the dressing. Whisk together all of the ingredients until well combined.
Toast the pecans in a skillet until they smell nutty.
Heat the lentils according to the instructions on the packet.
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.