This winter lentil salad can be eaten hot or cold and is packed full of flavour and texture. It’s quick and easy to prepare and each serving provides over 2 of your 5 fruit and vegetables portions a day.
Winter Lentil Salad
Equipment
- Chopping knife and board
- Baking tray
- Mixing bowl
- Vegetable peeler
Ingredients
- 250 g cooked lentils (we used a pouch of cooked puy lentils)
- 150 g red cabbage (roughly a 1/4 of small cabbage)
- 100 g feta
- 300 g sweet potato (roughly one large sweet potato)
- 30 g parsley (roughly 50g before removing the stalks)
- 25 g pumpkin seeds (optional)
- 1 lemon
- 2.5 tbsp olive oil
- 1.25 tsp salt
Instructions
- Turn on the oven to heat to 180 C fan.
- Peel the sweet potatoes and chop into 1cm cubes. Place on a baking tray with 1/2 tbsp olive oil and 1/4 tsp of salt. Mix well and cook for around 30 mins until lightly brown.
- While the sweet potatoes are cooking, cut the red cabbage, feta and lemon into small pieces. Add them to a mixing bowl, add the sunflower seeds, juice of the lemon, 1 tsp salt, and 2 tbsps olive oil. Mix well.
- Remove the sweet potato from the oven after around 30 minutes, allow to cool then add to the salad.
- Store in an airtight container in the fridge. It will last for around 4 days.