Preheat the oven to 200°C conventional (180°C fan-forced).
Place the sweet potato and tomato quarters on separate roasting trays. Drizzle with the olive oil, sprinkle over the italian herbs and mix with your hands. Roast for about 30–35 Minuten, until cooked through and golden (the tomatoes may take slightly less time).
1 sweet potato, 2 roma tomatoes, 2 tablespoons extra virgin olive oil, 1 tablespoon italian herbs
Bring a medium pot of water to the boil over high heat. Add the lentils and turn down to a gentle simmer. Cook for about 12–14 Minuten. Drain, run under cold water and set aside.
1 cup french lentils
For the dressing: Mix all the ingredients in a small bowl or jug and season well.
2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon dijon mustard, 1/2 lemon, 1 tablespoon pure maple syrup, 1/4 cup basil leaves
Place the lentils, spinach, chickpeas, half the pine nuts and half the goat's cheese in a large bowl. Add half the dressing to the salad and toss together. Season well.
1 cup french lentils, 1 cup baby spinach, 400 g canned chickpeas, 1/2 cup pine nuts, 100 g goat's cheese
Spread the lentil salad onto a large platter or into individual bowls. Top with the roasted sweet potato and tomato. Then follow with the avocado slices. Sprinkle over the the remaining goat’s cheese and pine nuts. Drizzle over the remaining dressing and serve.
1 sweet potato, 2 roma tomatoes, 1 avocado, 100 g goat's cheese, 1/2 cup pine nuts
