Roasted Sweet Potatoes With Hummus And Nutty Lentil Salad
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.
- Yield: Serves 2
Ingredients
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
1/3 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
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 tbsp 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.
