Puy Lentil and Sweet Potato Salad

Name: Puy Lentil and Sweet Potato Salad
Yield: Serves 4
Ingredients: salt and black pepper; 350–400 g sweet potato, peeled and cut into 2–2.5cm (¾–1in) pieces; a small bunch of chives, finely chopped; 1 tbsp clear honey; 2½ tbsp white wine vinegar; 4 tbsp extra virgin olive oil; 1½ tbsp vegetable oil; 3 spring onions, trimmed, and pale green and white part thinly sliced; 150 g Puy lentils

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

This salad is really simple, but the flavours all marry together perfectly, and the Puy lentils offer a lovely, nutty texture. If you can’t find Puy lentils, green or brown lentils cooked very al dente would be a good substitute, but it really is worth finding Puy if you can.

Ingredients

350–400 g sweet potato, peeled and cut into 2–2.5cm (¾–1in) pieces
1½ tbsp vegetable oil
150

Main course
Salad
Gluten-free
Vegetarian

Method

Heat the oven to 200°C/fan 180°C/gas mark 6.
Make the dressing by whisking all the ingredients together and seasoning to taste with salt and black pepper.
Put the sweet potato pieces in a roasting tin with the oil and season with salt and black pepper. Turn to coat them evenly, then