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.
- 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 mins, turning occasionally, or until tender and turning golden.
- 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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