Roasted sweet potato, lentil and walnut salad
 
 
Spiced roasted sweet potato tossed with lentils and honey-roasted walnuts with a sweet viniagrette
Author:
Ingredients
For the sweet potatoes
  • 3 sweet potatoes (around 2kgs) cut into 2cm cubes
  • 3 tbsp olive oil
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • sea salt and pepper
  • 1-2 tins lentils, drained (I used 1 but could easily have used two) (McKinnon uses 250g Puy lentils which she cooks for 20 minutes and then drains)
  • 1 cup fresh herbs (suggestions: mint, parsley, coriander, chives, dill, tarragon)
  • Baby rocket - around 2 cups but just go on sight
  • 50 g shaved parmesan
For the vinaigrette
  • 1 tbsp honey
  • 1 clove garlic, crushed
  • 2 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil
  • sea salt and pepper
For the honey-roasted walnuts
  • 2 tbsp honey
  • ¼ tsp dried chilli flakes
  • ½ tsp turmeric
  • pinch sea salt
  • 2 cups walnuts
Instructions
For the sweet potatoes
  1. Preheat oven to 200C
  2. Combine potatoes with spices and olive oil and season well
  3. Roast for 20-30 minutes
For the vinaigrette
  1. Combine everything in a jar and give a good shake
For the walnuts
  1. Combine the honey and spices and add some water to make a thick paste (I made this in the height of a Sydney summer so the honey was very runny and I found I didn't really need to add the water.)
  2. Toss the walnuts with the mix then spread on a baking tray lined with baking paper (less mess)
  3. Roast for 15 minutes or until the walnuts are crunchy and almost dry (Keep your eye on them and keep turn them every two minutes or so the ensure they cook evenly and don't burn. I basically work on the principal that once they had good colour they were done.)
To bring together
  1. (Because McKinnon's recipe cooks the lentils (rather than using tinned) I poured lentils, liquid and all into a bowl and cooked for a minute in the microwave to heat them up.) Then:
  2. Combine the vinaigrette with the lentils
  3. Combine the sweet potatoes, lentils (and therefore vinaigrette), half the herbs and rocket
  4. Scatter over the walnuts, remaining herbs and parmesan
Recipe by allconsuming at http://www.allconsuming.com.au/2016/02/roasted-sweet-potato-lentil-and-walnut-salad/