Sweet potato and lentil salad
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
Serves 6-8 sides
- 2-3 long sweet potatoes, sliced
- 1 tablespoon each of ground cumin and smoked paprika
- 1/3 cup olive oil + 1 tablespoon spare
- 1 can of brown (French) lentils, drained and rinsed
- Juice of one lemon
- 1 clove of garlic, chopped finely
- 1 punnet of cherry tomatoes, sliced in half
- 3/4 cup feta, crumbled
- 1 bunch parsley leaves, roughly chopped
- 1/2 cup slivered almonds or pinenuts, toasted
- Preheat your oven to 410 F (210 C) and line two baking trays with waxed baking paper
- 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
- Optional: If your cherry tomatoes aren't great and you're using cheap feta, bake these as well, for 10 minutes at the end
- 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)
- To serve, add your baked sweet potato, cherry tomatoes, feta and croutons and toss
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall
More Great Recipes:
Side Dishes|Salads|Vegetables|Potatoes|Beans & Legumes
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