Sweet Potato, Lentil & Feta Salad

  • 14 Oct - 20 Oct, 2017
  • Mag The Weekly
  • Cookery


· 2 large carrots, cut into cubes

· 1 red onion, finely sliced

· 2 medium sized sweet potatoes, cut into cubes

· 3tbsp olive oil

· A pinch of dried chilli flakes (optional)

· 2tbsp balsamic vinegar

· 250g cooked lentils

· 75g feta cheese, crumbled

· 50g rocket leaves


Preheat the oven to 200°C. Place the carrots, onion and sweet potatoes in a large shallow baking tray and drizzle with two tablespoons of olive oil and chilli flakes, if using. Season well and roast for 30 minutes, turning occasionally, or until tender and golden. Heat the lentils, if gone cold, and scatter over a serving platter. Top with the roasted vegetables, crumbled feta and rocket leaves then drizzle with the balsamic vinegar and the rest of the extra-virgin olive oil.