Sweet Potato, Lentil & Spinach Salad

Name: How to cook Sweet Potato, Lentil & Spinach Salad - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Sweet Potato, Lentil & Spinach Salad

A dish that was cooked by a friend of mine, her name is Shelley, inspired me to cook this salad. Shelley used a variety of Root Vegetables and more ingredients including Pepitas and Pine Nuts. Today I tried to cook something similar using limited ingredients I had, and it was not bad at all. This is how I cooked it. I must thank Shelly for her inspiration.

Ingredient

Food ration :

4 Servings

Cooking time :

15 minutes

large Sweet Potato *about 400g

1 can (400 g)

Lentils *drained and rinsed

1/4

Red Onion *optional, finely chopped

60 g

Baby Spinach

2-3 tablespoons

Unsweetened Yoghurt *I used Greek Yoghurt

1 handful

Roasted Almonds *coarsely broken OR chopped

1 clove

Garlic *optional, grated

2 tablespoons

Olive Oil

1/2 tablespoon

Lemon Juice OR White Wine Vinegar

1/2 tablespoon

Pomegranate Molasses

1/4 teaspoon

Salt

Cooking instructions

* Step 1

Peel Sweet Potato, cut into 2-3cm pieces, and cook them. You can roast, steam, boil OR microwave until cooked. Today I roasted after coating the Sweet Potato pieces with a small amount of Olive Oil and seasoned with a pinch of Salt.

* Step 2

Combine all the Dressing ingredients in a mixing bowl.

* Step 3

Add rinsed and drained Lentils, cooked Sweet Potato, Red Onion and Baby Spinach to the Dressing in the bowl, and gently mix to combine.

* Step 4

Add some Unsweetened Yoghurt on top, scatter Roasted Almonds, and drizzle with some Pomegranate Molasses, and serve. *Note: I added extra Black Pepper as well. You may wish to add extra Salt.

Note: if there is a photo you can click to enlarge it