Roasted Sweet Potato Salad with Lentils & Goats Cheese

I love salads but at this time of year, a cold dinner doesn’t always appeal.  This Roasted Sweet Potato Salad with Lentils & Goats Cheese is warm and comforting.  It’s the perfect winter lunch or dinner or can even be served as a side dish as part of a larger meal.

This recipe serves two as a filling lunch or four as a side dish and is so simple to prepare.   Start by preheating the oven to 180C (350F).  The first step is to peel and chop the sweet potatoes into wedges. Lay them on a baking tray and drizzle with 1 tbsp of the coconut oil and plenty of salt and pepper.  Then roast them in the oven for about 45 mins, turning occasionally, until they are soft in the middle and crispy on the outside.

While the sweet potatoes are roasting you can prepare the lentils.  Start by peeling and slicing the shallots and the garlic cloves.  Then, heat the remaining coconut oil in a frying pan and fry the shallots and garlic on a medium heat until they are softened and beginning to brown.  Stir the lentils through the garlic and shallots and cook for a few minutes to heat through. Season well with salt and pepper and keep warm until you are ready to plate the salad.

Once your sweet potatoes are roasted you can get on to preparing the salad.  Start by adding the rocket to the serving plate.  Then you top this with the lentil, onion and garlic mixture and add the sweet potato wedges.  Finally, crumble the goats cheese and sprinkle over the top along with the pomegranate seeds and crushed pistachios.

Season the Roasted Sweet Potato Salad well with black pepper and drizzle with good quality olive oil.

Serve warm for a delicious comforting  main meal, it’s certainly hearty enough.  Alternatively you could serve it as a side dish to a delicious main.  I served this alongside my Slow Cooked Indian Spiced Leg of Lamb but it would go equally well with Beef.  It has a lot of Middle Eastern Flavours so you could serve it alongside Falafel or a Tagine or even Lamb Koftas!  You could even make it Vegan too by leaving out the goat’s cheese or substituting for a vegan cheese!

Roasted Sweet Potato, Lentil & Goats Cheese Salad

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Appetisers, Main Dish, Salads & Sides

Cuisine Gluten-Free, Grain-Free, Refined Sugar-Free, Vegetarian

Servings 2 people

Ingredients

  

• 2 large sweet potatoes
• 1.5 tbsps coconut oil
• 200 g pre-cooked beluga or puy lentils
• 2 shallots
• 2 cloves garlic
• 50 g fresh rocket (arugula)
• 1/2 pomegranate (de-seeded)
• 20 pistachio nuts (shelled and crushed)
• soft goats cheese
• drizzle oilve oil (to serve)
• salt & pepper

Instructions

 

• Preheat the oven to 180C (350F).
• Peel & chop the sweet potatoes into wedges.
• Roast in the oven with 1 tbsp of the coconut oil and salt and pepper for about 45 mins until they are soft in the middle and crispy on the outside.
• Meanwhile, peel and slice the shallots and the garlic cloves.
• Heat the remaining coconut oil in the frying pan and fry the shallots and garlic until they are softened and browning.
• Add the lentils and cook for a few minutes to heat through. Season well with salt and pepper.

Prepare the Salad

• Start by adding the rocket to the serving plate.
• Top with the lentil, onion and garlic mixture and add the sweet potato wedges.
• Crumble the goats cheese and sprinkle over the top along with the pomegranate seeds and crushed pistachios.
• Season well with black pepper and drizzle with olive oil.
• Serve warm.

Allergy & Dietary Information for Roasted Sweet Potato Salad with Lentils & Goats Cheese

This Roasted Sweet Potato Salad with Lentils & Goats Cheese is Grain-Free, Gluten-Free, & Refined-Sugar Free.  It’s also suitable for Vegetarian Diets.

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