ROASTED SWEET POTATO, AVOCADO & LENTIL SALAD

Serves 4

Ingredients:

• 1 sweet potato (unpeeled), cut into strips

• 2 Roma tomatoes, cut into quarters

• 2 tablespoons extra virgin olive

• 1 tablespoon dried Italian herbs

• 1 cup spinach, roughly chopped

• 1 cup French lentils, rinsed & drained

• 400g canned chickpeas, rinsed and drained

• 1/2 cup pine nuts, toasted

• 100g goats cheese or feta, crumbled

• 1 avocado, sliced

• Sea salt

• Black pepper

Dressing:

• 1/4 cup extra virgin olive oil

• 1 tablespoon apple cider vinegar

• 1 teaspoon Dijon mustard

• 1/2 lemon, juice squeezed

• 1 tablespoon pure maple syrup

• 1/4 cup basil leaves, chopped

Method:

1. Preheat the oven to 200 degrees Celsius . Place the sweet potato and Roma tomato pieces on separate roasting trays. Drizzle with olive oil and sprinkle over the dried Italian herbs. Mix together with your hands. Roast the vegetables for about 30-35 minutes, until cooked through and golden (tomatoes may take slightly less time).

2. Place a medium sized pot of water onto a boil. Once boiling, add the lentils to the pot and turn down to a gentle simmer. Cook for about 12-14 minutes. Drain, run through cold water and set aside.

3. For the dressing: mix all ingredients in a small bowl or jug and season well.

4. In a large bowl: Add the spinach, lentils, chickpeas, half the pine nuts and crumble half the goats cheese or feta. Add half the dressing to the salad and toss together. Season well.

5. Spread the lentil salad onto a large platter or into individual bowls. Top the lentil salad with the roasted sweet potato and Roma tomatoes pieces. Then follow with the avocado slices. Crumble over the remaining goat’s cheese or feta and add the remaining pine nuts. Drizzle over the remaining dressing and serve.