Roasted sweet potato, lentil and broccoli salad
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Time to make:
$2.18 per serve
(at time of publication)
Full ingredients list:
- 1kg sweet potato, peeled, cut into 2cm dice
- 350g broccoli, cut into florets
- 2 x 400g tins brown lentils, rinsed
- 1/2 cup low-fat natural yoghurt
- 1 tablespoon tahini
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Line a large baking tray with baking paper. Place sweet potato on tray, spray with oil and season with ground black pepper. Bake for 25 minutes, or until tender.
Step 2 Meanwhile, blanch broccoli until bright green and tender-crisp. Drain well.
Step 3 Place sweet potato, broccoli and lentils into a large mixing bowl, season with ground black pepper and stir to combine.
Step 4 Combine yoghurt and tahini in a small bowl, adding 1–2 tablespoons warm water to thin out consistency if necessary.
Step 5 Drizzle salad with dressing before serving.
Add chopped coriander or walnuts to boost the flavour.
About this recipe
First published: November 2011