About the Recipe
This warm roasted sweet potato and rocket salad is sunshine on a plate. It’s perfect for spring days that still have a little chill in the air. Sweet, caramelised spuds meet peppery rocket and a tangy yoghurt-mustard dressing. Light and nourishing – it’s ideal for warming lunches or easy weeknight suppers.
Ingredients
2 large, sweet potatoes, scrubbed and cut into 3cm cubes
1 tablespoon olive oil
1 teaspoon dried thyme
1x 400g tin lentils, drained and rinsed
125g Greek-style yoghurt
3 teaspoons wholegrain mustard
50g baby rocket
1 large ripe avocado, peeled and cut into cubes
Handful pumpkin seeds
Salt to taste
Preparation
Pre-heat your oven to 200C.
Place the sweet potatoes in a bowl. Drizzle over the oil, thyme and a good of salt. Mix well so all the sweet potato pieces are coated. Place on a parchment lined baking tray. Bake for 25 to 30 minutes until golden and cooked through.
In a medium size bowl, mix the yoghurt, mustard and a pinch of salt together. And the lentils and gently mix together.
When the sweet potatoes are cooked, add half to the yoghurt dressing and slowly mix to cover them.
Divide the rocket between each bowl, add the dressed sweet potato, top with the roasted sweet potatoes and avocado. Sprinkle over the pumpkin seeds. Serve immediately so it’s still warm when you tuck in.