🥗 Kale, lentil and roasted sweet potato salad

4 servings · prep 20 min · cook 25 min

Ingredients

• 150 g green or brown lentils
• 250 g sweet potato, cubed
• 100 g kale, stems removed
• 1/2 red onion, thinly sliced
• 100 g feta, cubed
• 60 g toasted almonds or walnuts
• 50 g dried cranberries
• 60 ml olive oil
• 45 ml lemon juice
• 1 tsp Dijon mustard
• 1 tbsp maple syrup or honey
• Salt, black pepper

Method

1. Preheat the oven to 200 °C (400 °F). Season the sweet potato cubes, drizzle with olive oil and spread them in a SINGLE layer on a tray.
2. Roast 20 to 25 min, stirring halfway, until tender and lightly caramelised.
3. Rinse the lentils and simmer them until tender but still whole. Drain and let cool.
4. Whisk the olive oil, lemon juice, mustard, maple syrup, salt and pepper.
5. Strip the tough stems from the kale and tear the leaves. Pour HALF the dressing over and massage it in by hand: that massage is what tenderises kale and makes it pleasant raw.
6. Add the cooled lentils, sweet potato, red onion, nuts, cranberries and feta, then the rest of the dressing.
7. Serve at once, or after 15 to 30 min chilled to let the flavours meld.

Adapted from The Cooking Foodie (YouTube)

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