This is a substantial salad that has marvellous textural and taste variations – soft but crispy spiced sweet potato, chewy lentils, grassy herbs, peppery roquette and crunchy maple toasted walnuts to finish it off. Add some fresh white cheese for a delightful vegetarian meal or serve it alongside chicken or grilled meat for an interesting take on roast veg. However you serve it, it is a guaranteed winner.
Sweet Potato and Lentil Salad
3 sweet potatoes, peeled and cubed
2 tbspn oil
1/2 tspn cinnamon
1/2 tspn cumin
pinch of salt
1 cup of lentils (either Mt Byron, du puy or black beluga)
2 handfuls of roquette
small handful of coriander leaves
small handful of tender parsley leaves
1 cup walnuts
3 tspn maple syrup
1/3 cup olive oil
1 tbspn red wine vinegar
1 tspn white balsamic vinegar
1 tspn honey
pinch of salt
Preheat oven to 200C. Toss the sweet potato in oil, cinnamon, cumin and salt. Roast for 40-45 minutes or until golden and tender. Set aside to cool.
Cook the lentils in plenty of stock until they are al dente. Drain and rinse.
Preheat the oven to 170C. Place the walnuts on a lined baking tray and bake for 5 minutes. Add the maple syrup, toss the walnuts and return to the oven for another 3 or 4 minutes until the nuts are golden and toasted.
Combine the dressing ingredients in a jar. Shake until the honey dissolves into the dressing. Taste and adjust if necessary.
To assemble, place the roquette, potato and lentils in a large dish. Gently toss to combine. Add the herbs and walnuts. Spoon over the dressing and gently toss to combine everything.