This is one of those throw-it-in-the-oven, pile-it-all-in-a-bowl dinners that just works. The sweet potato wedges go golden and soft, while the lentils crisp up with cumin and garam masala. It’s all tossed with fresh rocket and quick pickled onions for contrast, then brought together with a punchy yoghurt dressing made with coriander, ginger and lime. Spoon over half the dressing and serve the rest on the side for extra scooping, ideally with some warm pittas. Don’t skip the pickle juice either, it’s the secret to making the salad pop.
Serves 2
Ingredients
For the salad:
2 sweet potatoes, cut lengthways into thin wedges (about 1cm thick)
1 x 400g tin green lentils, drained and rinsed
1 tsp cumin
1 tsp garam masala
4 tbsp olive oil
2 large handfuls rocket (about 100g)
1 red onion, thinly sliced
Juice of 1 lime
1 tsp maple syrup
Sea salt and black pepper
To serve: toasted pittas
For the coriander and ginger yoghurt:
2 bunches coriander (stalks and leaves, about 50g)
4 tbsp coconut yoghurt
Small chunk of ginger (about 30g), peeled and roughly chopped
Juice of 1 lime
Pinch of salt
Method
Preheat the oven to 200°C fan. In a large mixing bowl, toss the sweet potato wedges and lentils with the cumin, garam masala, 3 tablespoons of olive oil, sea salt and black pepper. Tip onto a large baking tray and roast for 30 minutes, stirring halfway, until the sweet potatoes are soft and the lentils are crisp.
Meanwhile, pickle the onions. Add the sliced red onion to a small bowl with the juice of 1 lime, 1 teaspoon of maple syrup and a good pinch of salt. Mix well and set aside.
Once the sweet potatoes and lentils are done, tip them into a large salad bowl with the rocket. Add the pickled onions and their liquid — it makes a lovely sharp dressing for the salad. Toss everything together gently.
For the yoghurt, set aside a few coriander leaves for garnish. Blend the rest with the coconut yoghurt, ginger, lime juice and a pinch of salt until smooth and creamy. Taste and adjust the seasoning.
Spoon half the yoghurt dressing over the salad and toss again lightly. Serve in bowls, topped with the reserved coriander leaves, with the remaining yoghurt on the side and toasted pittas for scooping.
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