Roasted Sweet Potato, Lentil and Feta Salad
with Pomegranate
This is the perfect dinner salad: warming and satisfying.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Family Friendly
40 min
This is the perfect dinner salad: warming and satisfying.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Family Friendly
Ingredients
Dressing
Honey
0 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast root vegetables
Preheat the oven to 200°C/180°C fan. Peel and chop sweet potatoes and carrots into bite-size pieces. Add them to a large baking tray with a drizzle of oil and a generous pinch of salt. Toss them in the oil until fully coated. Roast in the oven for 20 min until almost done (see step 3).
2 Make dressing
Meanwhile, peel and crush garlic. Juice lemon into a bowl or jar. Add the garlic, olive oil, honey, Dijon mustard, salt and pepper and whisk or shake until fully combined - this is your dressing.
3 Rinse lentils and add
Rinse the lentils in a colander and drain well. Add the drained lentils to the baking tray and roast for 10 min further.
4 Add feta and pecan
Crumble the feta cheese. Chop the pecan nuts roughly. Sprinkle the feta and the pecans over the baking tray and roast for a final 5 min (be careful not to burn the pecan nuts).
5 Serve
Rinse and dry the baby spinach leaves. Divide the spinach leaves and roasted vegetables among plates and drizzle with the dressing. Garnish with pomegranate seeds.
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