Roasted Sweet Potatoes With Hummus And Nutty Lentil Salad

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Jacket potatoes are one of the greats, in my opinion, and this is my current favourite. Roasted sweet potato rubbed in olive oil and plenty of Maldon flakey salt and roasted until tender in the middle and their jackets are gorgeously crispy. Filled with a herby nutty lentil salad with pomegranate, plenty of hummus, feta and quick pickled scrunched red onion, this is a weeknight staple in our house.

A note on ingredients

Sweet potatoes - rich in fibre, vitamins A, C and B6, sweet potatoes are a super food! More importantly, they are delicious! As is in the name, they are very sweet and mellow, creamy even.

Red onion - lightly pickled in some red wine vinegar, these are bursting with flavour and acidity that helps lift the dish. Slice them finely and keep in a jar in the fridge for a week or so if you don't use them all. They are great on so many things!

Lentils - a nutty legume that takes on other flavours brilliantly. Whilst sometimes cooking lentils from scratch is ideal (e.g. in a dal), here the tin of lentils is perfect to make it speedy and easy for a weeknight meal. They are a good source of B vitamins, iron, and potassium, as well as being high in protein and fibre.

Pistachios - the perfect green snack in general but here, the perfect topping for some crunch on these baked potatoes. If you have other nuts on hand, these can also work well as we are really just looking for a bit of texture.

Pomegranate - another superfood that spikes the lentil salad with sweetness and brightness at the same time! They are rich in antioxidants and vitamin C.

Feta - the famous Greek cheese, salty, briny and crumbly.

Hummus - the perfect creamy topping for these potatoes without making the dish heavy and rich. Even better, hummus is made from chickpeas which adds to the fibre in this dish and makes it filling too.

Yield: Serves 2

Ingredients

Scale

2 sweet potatoes, good size and shaped ones for jacket potatoes

1 red onion, finely sliced into rings

2 tbsp red wine vinegar

Maldon salt

1 tin lentils, drained and rinsed

3 tbsp olive oil

⅓ cup toasted pistachio, crushed – roughly chopped

½ cup pomegranate seeds

large handful of parsley, roughly chopped

large handful mint, roughly chopped

½ lemon juice

100g feta, crumbled

½ avocado, sliced into a fan

Hummus, to serve

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Instructions

Preheat the oven to 220c. Drizzle the sweet potatoes with olive oil, season with Maldon salt and place on a baking tray. Roast for 45 – 60 minutes. They should be crispy on the outside and soft when you pierce them

Combine the slices of red onion with a pinch of Maldon and the red wine vinegar, set aside and allow to marinate and to form a quick pickle.

In a bowl combine the lentils, herbs, ½ the pistachios, ½ the pomegranate, 2 tablespoon olive oil, salt, pepper, and lemon juice

Once the sweet potatoes are cooked, slice them down the middle and give them a little squeeze to make them look as pretty as possible

Top each one with a spoon of hummus, don’t spread it out, just leave it as a mound, top with a mound of the lentil salad, arrange the avocado, scatter over the feta, the pickled red onion, chopped pistachio and pomegranate and some whole parsley leaves scattered.