Recipe

Moroccan lentil and roasted kumara salad

Serve this salad warm or cold for a light, healthy and satisfying lunch. It is also perfect for work or school lunch boxes.

  • 25 mins cooking
  • Serves 2
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Ingredients

Moroccan lentil and roasted kumara salad
  • 1 medium_piece kumara (orange sweet potato) (400g), cut into 2cm (¾-inch) cubes
  • 1/2 teaspoon olive oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon each ground cinnamon and coriander
  • 1/4 teaspoon ground ginger
  • 3/4 cup (150g) french-style lentils
  • 1 small_piece red onion (100g), sliced thinly
  • 40 gram baby spinach leaves
  • 1/2 cup coarsely chopped fresh coriander (cilantro)
  • 1/2 cup coarsely torn fresh mint
  • 1 tablespoon finely grated lemon rind
  • 1 tablespoon lemon juice

Method

Moroccan lentil and roasted kumara salad
  • 1
    Preheat oven to 180°C/375°F. Line an oven tray with baking paper. Place kumara on tray, drizzle with oil, sprinkle with seeds and spices; toss to coat kumara in spice mixture. Roast, turning occasionally, for 20 minutes or until kumara is tender.
  • 2
    Meanwhile, cook lentils in a saucepan of boiling water for 20 minutes or until tender. Rinse under cold water. Drain.
  • 3
    Combine kumara, lentils, onion, spinach, coriander, mint, rind and juice in a large bowl; toss to combine. Season to taste.

Notes

Replace the kumara with chopped pumpkin, or add ½ cup broad beans (this will add 88kJ/ 21 cal to the serving). Serve the salad warm or cold for lunch at work.