A dish that was cooked by a friend of mine, her name is Shelley, inspired me to cook this salad. Shelley used a variety of Root Vegetables and more ingredients including Pepitas and Pine Nuts. Today I tried to cook something similar using limited ingredients I had, and it was not bad at all. This is how I cooked it. I must thank Shelly for her inspiration.

Makes

4 Servings

Ingredients

1 large Sweet Potato *about 400g
1 can (400g) Lentils *drained and rinsed
1/4 Red Onion *optional, finely chopped
60g Baby Spinach
2 to 3 tablespoons Unsweetened Yoghurt *I used Greek Yoghurt
1 handful Roasted Almonds *coarsely broken OR chopped
Pomegranate Molasses

Dressing
1 clove Garlic *optional, grated
2 tablespoons Olive Oil
1/2 tablespoon Lemon Juice OR White Wine Vinegar
1/2 tablespoon Pomegranate Molasses
1/4 teaspoon Salt
Ground Black Pepper OR Chilli as required

Method
  1. Peel Sweet Potato, cut into 2-3cm pieces, and cook them. You can roast, steam, boil OR microwave until cooked. Today I roasted after coating the Sweet Potato pieces with a small amount of Olive Oil and seasoned with a pinch of Salt.
  2. Combine all the Dressing ingredients in a mixing bowl.
  3. Add rinsed and drained Lentils, cooked Sweet Potato, Red Onion and Baby Spinach to the Dressing in the bowl, and gently mix to combine.
  4. Add some Unsweetened Yoghurt on top, scatter Roasted Almonds, and drizzle with some Pomegranate Molasses, and serve. *Note: I added extra Black Pepper as well. You may wish to add extra Salt.