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This delicious vegetarian sweet potato, lentil and feta salad is high in plant-based protein and quick to prepare making it a great mid-week summer lunch or dinner!
2 large carrots, cut into cubes
1 red onion, finely sliced
2 medium sized sweet potatoes, cut into cubes
3 tbsp olive oil
Pinch dried chilli flakes (optional)
2 tbsp balsamic vinegar
250g pack cooked Puy lentils
75g feta, crumbled
1. On a lined baking tray, drizzle the onions, carrots and sweet potato with 2 tablespoons of olive oil, 1 tablespoon of balsamic, chilli flakes, salt and pepper. Roast in the oven at 180 degrees for around 30 minutes, or until tender.
2. Cook the lentil as directed on the packet. In a large serving bowl, toss together the lentils, carrots and sweet potatoes, onions, feta and rocket. Drizzle with remaining olive oil and balsamic. Serve and enjoy!