Lentil and Sweet Potato Salad
Pick n Pay - Jun 12th, 16:13
The humble lentil makes extraordinary meals.
1 kilogram double cream yoghurt
4 sweet potatoes, cut into wedges
30 ml PnP olive oil
30 ml honey
15 ml ground cumin
15 ml PnP paprika
1 dash salt and milled pepper
500 grams black lentils, cooked
1 PnP red onion, chopped
1 half PnP cucumber, chopped
60 ml PnP olive oil
60 ml juice and grated zest of 1 lemon
1 handful PnP rocket, for serving
Pour yoghurt into a sieve lined with muslin over a bowl,
Refrigerate overnight, discard liquid. Keep labneh refrigerated until needed.
Preheat oven to 180°C.
Place sweet potatoes on a baking tray.
Toss together with olive oil, honey, cumin, paprika and seasoning.
Bake for 20 minutes.
Combine lentils, onion, cucumber and set aside.
Whisk together olive oil and lemon zest and juice and pour over lentil mixture.
Arrange rocket leaves on a platter, top with sweet potato, lentil mixture and dollops of labneh.
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