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Essential Cuisine

Recipe Inspiration

Roasted Sweet Potato and Lentil Salad

Roasted Sweet Potato and Lentil Salad
PREP TIME: 30 mins
COOKING TIME: 40 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Calories65kcal
Fat3.4g
Saturates1.3g
Sugar2.8g
Salt0.41g

Ingredients...

1.2kg sweet potato, peeled and cut into large dice

4 red onions, cut into wedges

500g prepped kale

8tbsp olive oil

1 lemon juice

2 garlic cloves, finely grated

1tsp honey

2 red chillies, deseeded and finely chopped

10g Essential Cuisine Aromatic Base

400g puy lentils

2ltrs water

32g Essential Cuisine Light Vegetable Stock

400g feta cheese

Salt and pepper, for seasoning

Method...

1. In a large pot add the water and Essential Cuisine Light Vegetable Stock Mix, bring to the boil and add the puy lentils, cooking for 30 minutes until tender. When cooked put to one side.

2. Preheat the oven to 220°C. Toss the sweet potato and red onion in 3 tbsps of oil and spread in a roasting tray. Season and roast for 20 minutes.

3. Mix in a bowl the remaining 5 tbsps of oil, lemon juice, garlic, honey, red chilli and Essential Cuisine Aromatic Base. Season and set aside.

4. After 20 minutes turn the oven down to 180°C and add the kale, tossing before returning to the oven for a further 5 minutes. Now add the cooked lentils, feta and the dressing, cooking for another 5 minutes.

5. Your Essential Roasted Sweet Potato and Lentil Salad is now ready to serve.

 

Chefs Tip

Make the most of in-season ingredients by changing up the vegetables! Or even try a different protein, grilled fish or chicken would be delicious!

This recipe features...

Light Vegetable Stock Mix

Light Vegetable Stock Mix

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From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

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Eat Street Recipe Book

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