With a few pantry staples and just half an hour, you can turn fresh autumn produce into this special vegetarian salad.
Ingredients
- 200g (1 cup) French-style green lentils
- 4 (625g) slender orange sweet potatoes (kumara)
- 1 teaspoon sumac (see note)
- 1/2 teaspoon ground allspice or cumin
- 80ml (1/3 cup) extra virgin olive oil
- 100g piece day-old bread
- 150g feta
- 70g slivered almonds
- 3 vine-ripened tomatoes
- 1 long red chilli
- 1/4 bunch flat-leaf parsley
- 1 lemon
- 1 clove garlic
Method
- Step 1Preheat oven to 210C fan-forced. Place lentils in a pan. Cover with 10cm water. Bring to the boil over medium–high heat, then cook for 20 minutes or until tender.
- Step 2Meanwhile, line a roasting pan with baking paper. Wash sweet potatoes, cut into 4mm-thick rounds, then place in a bowl. Add sumac, allspice and 1 tablespoon oil, season with salt and pepper, then toss to combine. Transfer to lined pan. Roast on top shelf of oven, turning occasionally, for 20 minutes or until tender.
- Step 3To make croûtons, line a second roasting pan with baking paper. Cut bread into 1cm cubes, place in lined pan, then crumble over feta. Add almonds and toss to combine. Roast on bottom shelf of oven, stirring occasionally, for 15 minutes or until golden.
- Step 4Meanwhile, cut tomatoes into wedges and place in a large bowl. Finely chop chilli with seeds and add to bowl. Tear leaves from parsley, roughly chop, then add to bowl. Squeeze in lemon juice and crush over garlic. Add remaining 60ml (1/4 cup) oil and season (don’t toss yet).
- Step 5Drain lentils, add to tomato mixture with sweet potatoes, then gently toss to combine. Layer salad and croûtons in bowls. Serve immediately.
- Vegetarian
Nutrition
3002 kj
Energy
39g
Fat Total
9g
Saturated Fat
30g
Protein
563.78mg
Sodium
15g
Carbs (sugar)
56g
Carbs (total)
All nutrition values are per serve
Notes
Sumac is a Middle Eastern spice. From supermarkets.
Variation: For a variation, substitute canned cannellini beans or chickpeas for lentils; roasted broccoli, cauliflower or pumpkin for sweet potatoes; or pine nuts and haloumi for almonds and feta.
- Author: Sophia Young
- Image credit: Jeremy Simons
- Publication: MasterChef
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