Sweet potato salad with soy balsamic
I mentioned before I love lentils, right?
Good, because here are some more. Dark green speckled
lentils to be precise. My favourite kind of lentil as they hold their shape so
well and look pretty on the plate. My favourite dish to date using these
lentils is my ‘spag bol’ as the
green lentil is just the right shape and texture to offer a great meat
substitute.
For this dish I also had some sweet potato needing a home so
another hot salad combo was born. The dressing it really simple but works so
well drizzled over the potato, it is sweet and tart at the same time. I piled
my hot lentil and potato mix over a bed of uncooked watercress but you could
sub any greens here and cook them if you prefer it that way.
Check out this maple glazed sprout salad and this roasted cauliflower salad for another two of my favourite 'hot salads'.
Recipe: Sweet potato salad with soy balsamic
Serves 2
Ingredients
2 cups cubed sweet potato
1-2 tsp oil (I used melted coconut
oil)
½ heaped cup dark green/puy lentils
2 large handfuls watercress (or
sub spinach)
1 onion thinly sliced
2 tsp toasted sesame seeds-
optional
Dressing:
1 tbs sesame oil
2 tbs balsamic vinegar
1 tbs soy sauce
1 clove crushed garlic
1 tsp agave
½ tsp chilli flakes- optional
Method
Mix the
cubed potato with the oil and season with a little salt and pepper. Lay in an
even layer on a lined baking sheet and roast for approx 15 minutes until golden
and cooked through. Add the sliced onion approx 5 minutes before the end of the
roasting time.
Meanwhile
boil the green lentils for 15 minutes or as according to instruction (if using
canned pre-cooked lentils heat for 5 minutes).
Mix the
dressing ingredients and set aside. Lightly toast sesame seeds if using.
To serve place a handful of watercress in the bottom of each
bowl/plate, pile potato and onion mixture of top and drizzle with dressing and
sesame seeds.
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.