Are you ready for another refreshing and delicious recipe by our in house foodie @wellnesswithkerry?
“Arriving back from my Turkish vacation I wanted to create a delicious balanced platter that can easily be vegan or topped with Feta and can be served as healthy dinner or leisurely weekend lunch.
I used the sweet potatoes from my 2 week herogo box to create this hearty salad which is packed with roasted sweet potatoes and sweet red onion, which pair so well with Puy lentils and chopped Turkish walnuts and crumbled feta. It can also be served warm or cold. Both are delicious!"
Overview:
Prep Time: 15 minutes Cook time: 30 minutes
Serves: 1-3 people
Ingredients
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Directions
Preheat the oven to gas mark 7, fan assisted 200°C.
Add chopped sweet potato in a large shallow lined baking tray, drizzle with 2 tbsp olive oil the spices, salt and pepper, and roast for 30 mins, turning occasionally, or until tender and turning golden.
Heat the lentils (if serving warm) allow to heat through, and then scatter over a serving platter. Next add some of the finely sliced raw onions.
Top with the roasted sweet potatoes (either warm or cooled) and lettuce leaves and add a little more onion to taste.
Next drizzle with pomegranate molasses and a little extra-virgin olive oil.
Top with some chopped walnuts and crumbled Feta (optional)
ENJOY!
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