Roasted sweet potato, lentil and rocket salad – this hearty salad is filled with Ras el Hanout spiced roasted sweet potato and carrot, puy lentils, rocket and toasted pecans.
Course Main Course, Salad, Side Dish
Cuisine vegan
Keyword salad
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Author Domestic Gothess
Ingredients
Salad:
2medium/large sweet potatoes
2large carrots
1Tbspolive oil
2heaped tsp Ras el Hanout
250g (9oz)cooked puy lentils
60g (2oz)rocketarugula
70g (2.5oz)pecans
Dressing:
2Tbspextra virgin olive oil
1Tbspbalsamic vinegar
1Tbsppomegranate molasses
juice of ½ lemon
generous pinch salt
Instructions
Preheat the oven to 220°C/425°F/gas mark 7. Peel the sweet potatoes and chop into dice. Peel and slice the carrots.
Toss the sweet potatoes and carrots with the olive oil and Ras el Hanout then spread them out in a baking tray and roast for about 30 minutes, turning them halfway through, until they are tender and lightly browned.
Meanwhile, make the dressing. Whisk together all of the ingredients until well combined.
Toast the pecans in a skillet until they smell nutty.
Heat the lentils according to the instructions on the packet.
Tip the rocket into a salad bowl and scatter over the lentils and roasted vegetables followed by the pecans. Drizzle over the dressing and serve with your favourite barbecue foods and an Appletiser.