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Sweet potato, lentil and feta salad recipe

Sweet potato, lentil and feta salad recipe

149 ratings

This hearty salad is packed with roasted sweet potatoes, carrots and red onion, which pair wonderfully with Puy lentils and crumbled feta. Try this easy recipe for a healthy dinner or leisurely weekend lunch. See method

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 348 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 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 or pomegranate molasses
  • 250g pack cooked Puy lentils
  • 75g feta, crumbled
  • 50g rocket
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1460kj
    348kcal     17%

  • Fat

    14g 20%

  • Saturates

    4g 21%

  • Sugars

    14g 16%

  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 45.7g Protein 13.2g Fibre 11.2g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the carrot, onion and sweet potato in a large shallow baking tray, drizzle with 2 tbsp olive oil and the chilli flakes, if using, season well and roast for 30 mins, turning occasionally, or until tender and turning golden.
  2. Heat the lentils according to the pack instructions, and then scatter over a serving platter. Top with the roasted vegetables, crumbled feta and rocket then drizzle with the balsamic vinegar or pomegranate molasses and the rest of the extra-virgin olive oil.

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