Butternut, Sweet Potato and Lentil Salad
https://foodloversmarket.co.za/recipes/butternut-sweet-potato-and-lentil-salad/
Cooking Methods
- Blending
- Roasting
Serves
4Prep Time
15 minutesCooking Time
45 minutesIngredients
For the Salad:
- 1 small sweet potato, cut into cubes
- 1 small butternut, cut into cubes
- 45ml (3 Tbsp) olive oil
- Pinch of chilli flakes
- 5ml (1 tsp) smoked paprika
- 5ml (1 tsp) garlic salt
- Salt and pepper, to taste
- 1 tin La Belinda lentils, drained
- 75g feta, crumbled
- 1 red onion, finely sliced
- 60g rocket, washed
- 60ml (1/4 cup) pumpkin seeds, roasted
For the Dressing:
- 15ml (1 Tbsp) balsamic vinegar
- 15ml (1 Tbsp) lemon juice
- 15ml (1 Tbsp) olive oil
- 5ml (1 tsp) Dijon mustard
- 5ml (1 tsp) honey
- 1 small clove of garlic, minced
- Salt and pepper, to taste
Directions
For the Salad:
- Preheat the oven to 180°C. Combine the sweet potato, butternut, olive oil, and spices on a baking tray, season to taste and roast for about 30-40 minutes or until cooked and golden.
- Combine the lentils, roasted vegetables, crumbled feta, onion, and rocket together. Then top with roasted pumpkin seeds.
- In a blender, add all the ingredients and pulse until you have a smooth dressing.
