Home » 01 January » Sweet Potato, Lentil, & Feta Salad

Sweet Potato, Lentil, & Feta Salad

I really hate making other peoples’ recipes. Sure I will take inspiration from things I see out there, but then I want to get my own mitts all over it, and tweak it this way and that way, and make it mine.

Of course I have changed this but that has more with my inability to follow the bloody directions than with making it my own. This one is still Tesco’s recipe. Yes, I said Tesco. English supermarket food, who would have thought!?

Mine wasn’t as pretty because I am no food stylist and also there is no arugula (they are calling it rocket) here in January. Hence the sprouts, which were very nice. I would make this again in the spring once the arugula is up though, and use it then. Moreover our most productive sweet potato is Georgia Jet, which claims to be orange but which is in fact a muddy yellow at best. Fortunately it tastes just fine.

I served it all up between us and thought I would make the usual cheery claim that we ate it all, but in fact it is a mighty substantial salad and we gave up two-thirds of the way through. Even if you are serving 4 people with this you will not need to serve much else.

I thought it could have used just a touch more spice. Maybe a little cumin and coriander in with the roasted veg, or perhaps a little rosemary, but we did enjoy it very much as it was. They say 30 minutes to roast the vegetables; I say, ha-ha good luck with that.

3 to 4 servings
1 hour 15 minutes – 30 minutes prep time

Sweet Potato, Lentil, & Feta Salad

Cook the Lentils:
3/4 cup green or brown lentils
1/4 teaspoon salt
2 1/2 cups water

Put it all in your rice-cooker; turn on; cook.

OR you can do it on the stove if you really must, but why? Get a rice-cooker already.

Put it all in a pot, bring to a boil, reduce to a simmer and cover; simmer very gently until cooked – about 45 minutes. Check water level regularly.

Roast the Vegetables:
2 medium-large sweet potatoes
2 medium carrots
1 large red or pink onion
2 tablespoons mild vegetable oil
1/4 teaspoon salt
1/4 to 1/2 teaspoon red chile flakes
freshly ground black pepper to taste

Start preheating the oven to 400°F.

Wash, trim, and cut the sweet potatoes into bite-sized chunks. Peel and cut the carrots ditto; just a little smaller. Peel and sliver the onion.

Toss these in a 9″ x 13″ shallow roasting pan (large lasagne pan) with the oil and the seasonings. Roast for 45 minutes, stirring once in the middle. Let cool for about 10 minutes.

Finish the Salad:
1 tablespoon olive oil
2 to 3 tablespoons balsamic vinegar
75 grams (3 ounces) feta cheese
1 cup (60 grams; 2 ounces) sprouts or other microgreens
OR arugula (rocket) 

Mix the still-warm lentils in with the still-warm roasted vegetables, and drizzle with the oil and vinegar. Toss well.

Crumble the feta cheese over the salad, and mix in gently. Wash and dry the sprouts well, chopping them a little if they are large. Pull them apart (if required) and mix them into the salad as well. Transfer to a serving bowl or individual plates. Serve at once.

Last year at this time I made Roasted Parsnip & Carrot Kugel.

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