Bake sweet potato in the oven for around 40 minutes or until soft inside (this can be done in advance)
Cook half a cup of green lentils in boiling water until lentils are tender. Strain and set aside
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
Add the pumpkin seeds to a frying pan and dry roast them for around 7 minutes until they start to make a popping sound
Remove skin from sweet potato and cut into cubes
Dress the salad leaves with the olive oil & balsamic vinegar
Assemble the salad
Squeeze the remaining lime juice over the top of the salad
Recipe by at https://www.caseyjade.com/puy-lentil-sweet-potato-salad/