Lentil Salad with Sweet Potatoes

Ingredients

• 200 g Pardina lentils
• 450 g sweet potatoes
• 6 tbsp Olive oil
• Salt
• Pepper
• 1 bundle arugula (80 g)
• 1 Red Onion
• 1 tbsp balsamic vinegar
• 1 tbsp White Wine Vinegar
• 1 tbsp Lemon Juice
• 1 tbsp coarse mustard (15 g)
• 1 tsp Honey
• 150 g feta (45% fat in total)

Instructions

1. 1.

   Rinse lentils with water, cook them for 25–30 minutes until firm using 2.5 times the amount of water.

2. 2.

   Meanwhile peel, wash and roughly cube sweet potatoes; toss with 1 tbsp oil, salt and pepper.

3. 3.

   Spread sweet potatoes on a baking sheet and roast in a preheated oven at 200 °C (180 °C fan) for 15–20 minutes until tender and slightly browned.

4. 4.

   In the meantime rinse arugula, wash and dry thoroughly. Peel onion, halve it and slice into thin strips. Whisk together both vinegars with lemon juice, mustard, honey, salt, pepper and 4 tbsp oil to make the dressing.

5. 5.

   Drain lentils and let them cool for 5 minutes. Mix with remaining oil, season lightly, then place on a plate. Arrange sweet potatoes, onion slices and arugula over the lentils, crumble feta on top. Drizzle some dressing over the salad and serve; offer any leftover dressing separately.