Sweet potato and lentil salad with
baby spinach, walnuts and feta
Serves 4
Chunks of roasted sweet potato
combined with lentils, crisp baby spinach, walnuts and crumbled
feta, and tossed with a lemon-garlic vinaigrette. Packed with flavor
and goodness.
1 lb. (500g) sweet potato — peeled
and cut into small cubes
1 red onion — cut into wedges
1 cup canned brown lentils — rinsed and drained
2 cups baby spinach
2½ oz (70g) feta cheese — crumbled
½ cup walnuts — roughly chopped
4 tablespoons extra virgin olive oil
1 clove garlic — minced
1 tablespoon lemon juice
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
PREHEAT the oven to 450°F/230°C. TOSS
the sweet potato and red onion with 1 tablespoon of the olive oil.
ARRANGE the sweet potato and onion in a single layer on a baking
tray. BAKE for 15 minutes, toss, and bake a further 10 minutes.
PLACE the remaining 3 tablespoons of olive oil in a jar with
screw-top lid with the garlic, lemon juice, oregano, salt and pepper
and shake to combine. PLACE the roasted sweet potato and red onion
in a salad bowl with the lentils, spinach, walnuts and feta cheese.
ADD the dressing and toss gently to combine.
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