Puy Lentil & Sweet Potato Salad
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 2 large handfuls of rocket
  • 2 large handfuls of spinach
  • ½ cup of Puy lentils
  • 1 red onion, chopped
  • 1 clove of garlic, minced
  • 1 cup of cherry tomatoes, halved
  • 1 lime
  • 1 large sweet potato, peeled & chopped
  • ¼ cup of pumpkin seeds
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
Directions
  1. Bake sweet potato in the oven for around 40 minutes or until soft inside (this can be done in advance)
  2. Cook half a cup of green lentils in boiling water until lentils are tender. Strain and set aside
  3. While the lentils are cooking fry the red onion and garlic in a small amount of olive oil. When the onion starts to caramelise, add the lentils with the juice of half a lime and stir well. Cook for another couple of minutes
  4. Add the pumpkin seeds to a frying pan and dry roast them for around 7 minutes until they start to make a popping sound
  5. Remove skin from sweet potato and cut into cubes
  6. Dress the salad leaves with the olive oil & balsamic vinegar
  7. Assemble the salad
  8. Squeeze the remaining lime juice over the top of the salad
Recipe by at https://www.caseyjade.com/puy-lentil-sweet-potato-salad/