Sweet potato, lentil and feta salad recipe

19 ratings Rate
  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 348 calories / serving
  • Healthy
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This hearty salad is packed with roasted sweet potatoes, carrots and red onion, which pair wonderfully with Puy lentils and crumbled feta. Try this easy recipe for a healthy dinner or leisurely weekend lunch.

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the carrot, onion and sweet potato in a large shallow baking tray, drizzle with 2 tbsp olive oil and the chilli flakes, if using, season well and roast for 30 minutes, turning occasionally, or until tender and turning golden.
  2. Heat the lentils according to the pack instructions, and then scatter over a serving platter. Top with the roasted vegetables, crumbled feta and rocket then drizzle with the balsamic vinegar or pomegranate molasses and the rest of the extra-virgin olive oil.

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  • Ingredients

  • 2 large carrots, cut into cubes
  • 1 red onion, finely sliced
  • 2 medium sized sweet potatoes, cut into cubes
  • 3 tbsp olive oil
  • pinch dried chilli flakes (optional)
  • 2 tbsp balsamic vinegar or pomegranate molasses
  • 1 x 250g pack cooked Puy lentils
  • 75g (3oz) feta, crumbled
  • 50g (2oz) rocket
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  • Energy 1460kj 348kcal 17%
  • Fat 14g 20%
  • Saturates 4g 21%
  • Sugars 14g 16%
  • Salt 1.1g 19%

of the reference intake
Carbohydrate 45.7g Protein 13.2g Fibre 11.2g


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