Roast Sweet Potato and Lentil Salad

INGREDIENTS:

• 2 large sweet potatoes, peeled and cut into wedges

• 1 1/2 tbsp olive oil

• 1 tsp rosemary

• 1/2 tsp salt

• 1 small bunch of kale, shredded

• Juice of 1/2 lemon

• 250g cherry tomatoes

• 1 can of brown lentils, drained and rinsed

• 1/4 cup goats feta or vegan feta*

• 2 tbsp pumpkin seeds

METHOD:

1. Preheat the oven to 190 degrees C and line 2 baking trays with paper.

2. Add the potatoes, rosemary and salt in a bowl and mix.

3. Spread over the trays and bake for 30 minutes or until cooked.

4. While this cook, place the shredded kale in the potato bowl. Squeeze over the lemon juice and a pinch of salt. Massage the kale with your hands for around 20 seconds.

5. Heat a frypan and add a drizzle of olive oil.

6. Add the kale and saute for 5 minutes.

7. Add in the lentils and cook for a further 3 minutes.

8. Transfer the mixture to a salad bowl. Add the tomatoes, pumpkin seeds and feta. Set aside.

9. Once potatoes are cooked, remove and let cool slightly.

10. Add the potato in and mix gently.

GF, DF + VEO - serves 4 as a side salad