Cook once…

Eat twice!

It’s one of my favourite kitchen catchphrases and…

Virtually a necessity with 3 kids under the age of 11!

This dish is the perfect dinner/lunch two punch combination.

Lovely of a night,

And arguably even tastier as leftovers the day after,

Whether it be lunch at home or at the office!

Picnics and BBQs would be another ideal place,

To enjoy this delightfully simple,

Yet amazingly tasty salad!

Getting a nice char on the sweet potato is my top tip…

The caramelization,

Combine with the nuttiness of the roasted garlic,

And the sweetness of the onion,

Just works a charm…

Especially when paired up against salty and creamy feta cheese!

Rocket delivers the necessary freshness,

Whilst chili a little heat for those that like it hot!

Pomegranate hasn’t been used in our version,

But they are in season now,

And would make a lovely addition.

As too would some sort of crunch,

Like a pine nut or maybe some toasted pepitas.

Even as is,

This salad is hearty,

Refrigerates well,

And pleases the crowds.

Buon appetito

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Ingredients

2 sweet potatoes (approx. 1-1.1kg) diced
1 long red chili sliced
1 red onion sliced
250g black lentils cooked according to packet instructions
75g feta
60g rocket
4 tbsp olive oil
2 tbsp olive oil
2 tbsp balsamic vinegar
Sea salt
Cracked pepper

Method

Pre-heat oven to 220°C.

Put diced sweet potato in a large bowl and pour in the 4 tbsp olive oil. Season with salt and pepper and mix together to coat all the sweet potato in oil and seasoning.

Add the sweet potato to a large oven dish and spread out evenly. Cook for 30-35 minutes or until browned. Half way through cooking, add the onion. Stir together to mix well and continue cooking for the remaining time then remove from the oven.

In a large bowl add the lentils, roast sweet potato and onion, chili and 2 tbsp olive oil and balsamic vinegar. Give a good toss to evenly cover all ingredients and season with salt if required.

Add the rocket and feta and stir all together then serve.