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Warm Sweet Potato & Tenderstem Broccolli Salad with Salsa Verde

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:

  1. Preheat the oven to 180C fan-assisted

  2. Chop the sweet potato into even sized chunks

  3. Toss potato, olive oil, cumin, salt and pepper

  4. Spread onto large roasting tray and cook for 15 minutes

  5. Toss and return to the oven for a further 10 minutes until golden and tender

  6. Remove tray from the oven and add the lentils and broccoli

  7. 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:

  1. Place all ingredients in a food processor

  2. Blitz and season to taste


To serve the salad:

  1. Transfer the roasted vegetables to a large serving platter

  2. Toss the Salsa Verde through, garnish with parsley and serve warm

Optional: add a sprinkling of feta cheese


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