Sweet Potato lentil and spinach salad
» PREP 15 MINS | COOK 30 MINS
INGREDIENTS
4 (about 375g each) sweet potato, scrubbed 4 tbs extra virgin olive oil, for drizzling 3 tsp harissa or hot chilli sauce 2 garlic cloves, crushed 1 lemon, rind finely grated, juiced 2 tbs pomegranate molasses 400g can brown lentils, drained, rinsed ½ cup smoked almonds, chopped 60g baby spinach leaves, shredded 1 cup flat-leaf parsley leaves, roughly chopped ½ cup coriander leaves, roughly chopped Greek-style yoghurt, to serve DIRECTIONS
1 Preheat oven to 200°C fan forced. Cut each sweet potato into 4 thick wedges. Place into a lined roasting pan. Whisk 1 tablespoon oil with harissa, garlic, lemon rind and 1 tablespoon each lemon juice and pomegranate molasses. Spoon over the sweet potato. Turn…