Puy Lentil and Sweet potato platter

Are you ready for another refreshing and delicious recipe by our in house foodie @wellnesswithkerry?

“Arriving back from my Turkish vacation I wanted to create a delicious balanced platter that can easily be vegan or topped with Feta and can be served as healthy dinner or leisurely weekend lunch.

I used the sweet potatoes from my 2 week herogo box to create this hearty salad which is packed with roasted sweet potatoes and sweet red onion, which pair so well with Puy lentils and chopped Turkish walnuts and crumbled feta. It can also be served warm or cold. Both are delicious!"

Overview:

Prep Time: 15 minutes Cook time: 30 minutes

Serves: 1-3 people

Ingredients

• 1/2 small red onion, finely sliced,

• 3 small sized sweet potatoes, cut into cubes (approx. 120g each).

• 2 tbsp olive oil.

• pinch of oregano.

• Pinch of pink salt and cracked pepper,

• Pinch of garlic powder,

• 2 tbsp pomegranate molasses,

• 250g can cooked Puy lentils (heat through if you would like the platter to be served warm)

• 50g crisp red lettuce leaves (you can also use baby spinach or rocket),

• 2 tbsp chopped walnuts (for added healthy fats) optional,

Directions

1. Preheat the oven to gas mark 7, fan assisted 200°C.

2. Add chopped sweet potato in a large shallow lined baking tray, drizzle with 2 tbsp olive oil the spices, salt and pepper, and roast for 30 mins, turning occasionally, or until tender and turning golden.

3. Heat the lentils (if serving warm) allow to heat through, and then scatter over a serving platter. Next add some of the finely sliced raw onions.

4. Top with the roasted sweet potatoes (either warm or cooled) and lettuce leaves and add a little more onion to taste.

5. Next drizzle with pomegranate molasses and a little extra-virgin olive oil.

6. Top with some chopped walnuts and crumbled Feta (optional)

7. ENJOY!