Name: Moroccan lentil and roasted kumara salad
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 medium_piece kumara (orange sweet potato) (400g), cut into 2cm (¾-inch) cubes; 1/2 teaspoon olive oil; 1 teaspoon cumin seeds; 1/2 teaspoon each ground cinnamon and coriander; 1/4 teaspoon ground ginger; 3/4 cup (150g) french-style lentils; 1 small_piece red onion (100g), sliced thinly; 40 gram baby spinach leaves; 1/2 cup coarsely chopped fresh coriander (cilantro); 1/2 cup coarsely torn fresh mint; 1 tablespoon finely grated lemon rind; 1 tablespoon lemon juice

Moroccan lentil and roasted kumara salad

Serve this salad warm or cold for a light, healthy and satisfying lunch. It is also perfect for work or school lunch boxes.

Ingredients

1 medium_piece kumara (orange sweet potato) (400g), cut into 2cm (¾-inch) cubes

1/2 teaspoon olive oil

1 teaspoon cumin seeds

1/2 teaspoon each ground cinnamon and coriander

1/4 teaspoon ground ginger

3/4 cup (150g) french-style lentils

1 small_piece red onion (100g), sliced thinly

40 gram baby spinach leaves

1/2 cup coarsely chopped fresh coriander (cilantro)

1/2 cup coarsely torn fresh mint

1 tablespoon finely grated lemon rind

1 tablespoon lemon juice

Method

1.Preheat oven to 180°C/375°F. Line an oven tray with baking paper. Place kumara on tray, drizzle with oil, sprinkle with seeds and spices; toss to coat kumara in spice mixture. Roast, turning occasionally, for 20 minutes or until kumara is tender.

2.Meanwhile, cook lentils in a saucepan of boiling water for 20 minutes or until tender. Rinse under cold water. Drain.

3.Combine kumara, lentils, onion, spinach, coriander, mint, rind and juice in a large bowl; toss to combine. Season to taste.

Replace the kumara with chopped pumpkin, or add ½ cup broad beans (this will add 88kJ/ 21 cal to the serving). Serve the salad warm or cold for lunch at work.
Note

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Ingredients

Method

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