Sweet potatoes and shallots caramelised in the oven with spices then mixed with creamy avocado, nutty brown lentils, minced red onion, red peppers and cucumber, topped with a crunchy salad seed topping.
The dressing is simply all blitzed in the food processor and made with fresh turmeric, ginger, miso paste, tahini, olive oil, cumin, sherry vinegar and water, it is then passed through a fine sieve to remove the little ginger and turmeric strands.
A divine combo of flavours and textures… hope you enjoy this one!
1. Pre-heat oven to 200°C
Ingredients
Instructions
2. Add the sweet potatoes and shallots to a lined oven tray, sprinkle with the chipotle and cumin powder and drizzle with olive oil. Roast in the oven until the potatoes are tender and starting to brown a little and the shallots are caramelised, about 40 mins
3. Blitz all ingredients for turmeric tahini in a food processor, strain the mixture through a fine sieve to remove any of the ginger and turmeric strands, set as side
4. In a large bowl mix together the brown lentils, red onions, red pepper, radish, cucumber and coriander, drizzle with olive oil and season with salt and pepper.
5. Transfer this to serving dish, top with the cooked sweet potato, shallots and avocado, then drizzle over the tahini dressing
6. Finally sprinkle over the salad seeds for some crunch
7. Enjoy!