Author Notes
I love a potato salad, but all that mayonnaise is heavy and claggy and I'm totally over it actually. This is a great side at any barbecue or dinner party... but I eat it on it's on for dinner sometimes, just because!
Leftovers keep well for a few days, but I often use them in lunch-size quiches for work, on the rare chance there's a scrap or two left behind.
The original recipe is from a now-defunct Australian food publication (Masterchef Magazine), however I've played with it over several years to make it more budget and one-stop-shop friendly. —Georgia Leaker
Ingredients
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2-3
long sweet potatoes, sliced
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1 tablespoon
each of ground cumin and smoked paprika
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1/3 cup
olive oil + 1 tablespoon spare
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1
can of brown (French) lentils, drained and rinsed
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Juice of one lemon
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1
clove of garlic, chopped finely
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1
punnet of cherry tomatoes, sliced in half
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3/4 cup
feta, crumbled
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1 bunch
parsley leaves, roughly chopped
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1/2 cup
slivered almonds or pinenuts, toasted
Directions
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Preheat your oven to 410 F (210 C) and line two baking trays with waxed baking paper
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Toss the sweet potato in 1 tablespoon of oil and the spices, season with salt and pepper and lay out in a single layer across the two baking trays and bake for about 20 minutes or until golden and slightly crisped
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Optional: If your cherry tomatoes aren't great and you're using cheap feta, bake these as well, for 10 minutes at the end
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In your serving bowl/bowls, add the 1/3 cup olive oil, lemon juice, garlic, lentils, parsley and nuts (Note: I prefer to spread these across two bowls)
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To serve, add your baked sweet potato, cherry tomatoes, feta and croutons and toss
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