This delicious, warm salad recipe serves 2 as a meal.
Roasted ingredients:
3 medium sweet potatoes
2 tablespoons olive oil
1 teaspoon cumin seeds
1 tin of lentils (400g), rinsed and drained well
1 pack tender stem broccoli (230g)
Sea salt & black pepper, to taste
To roast the vegetables:
Preheat the oven to 180C fan-assisted
Chop the sweet potato into even sized chunks
Toss potato, olive oil, cumin, salt and pepper
Spread onto large roasting tray and cook for 15 minutes
Toss and return to the oven for a further 10 minutes until golden and tender
Remove tray from the oven and add the lentils and broccoli
Return to the oven and cook for 15 minutes until broccoli is lightly charred
Salsa Verde ingredients:
1 shallot, diced
15 grams parsley, plus extra for garnish
5 grams sage leaves, finely sliced
1T red wine vinegar
3 T olive oil
Pinch of dried chilli flakes
Sea salt and black pepper, to taste
To make the Salsa Verde:
Place all ingredients in a food processor
Blitz and season to taste
To serve the salad:
Transfer the roasted vegetables to a large serving platter
Toss the Salsa Verde through, garnish with parsley and serve warm
Optional: add a sprinkling of feta cheese
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