Pack four of your 5-a-day into each portion of this healthy lentil and sweet potato salad, which provides calcium, iron, folate, vitamin C and fibre.
Prep:15 mins
Serves 4
2 tbsp cold-pressed rapeseed oil320g sweet potatoes, cut into cubes2 large carrots, cut into thin sticks (320g)2 large courgettes, (375g) cut into chunks2 medium red onions, halved and sliced1 tsp cumin seeds2 tbsp finely chopped ginger2 tbsp pumpkin seeds2 x 390g cans green lentils, drained2 tsp vegetable bouillon powder1 lemon, zestedgood handful of mint, roughly choppedhandful of parsley, roughly chopped2.5-3 tbsp tahini1 garlic clove, finely grated2 x 120g pot bio yogurta little smoked paprika, to serve
STEP 1Heat the oil in a large non-stick wok. Add the sweet potato and fry for 5 mins, stirring frequently until it starts to soften. If it starts to brown too quickly, put a lid on the pan. Add the carrot, courgette, onion, cumin and ginger, then cook over a high heat, stirring frequently, until the veg is tender and a little charred. Stir in the seeds towards the end so they cook for a couple of mins. Remove from the heat and add the lentils, bouillon powder, lemon zest, mint and parsley.STEP 2Meanwhile, stir the tahini with the garlic, yogurt and 1 tbsp water to make a dressing. Spoon the lentil salad into bowls and top with the dressing and paprika, if using. If you’re following our Healthy Diet Plan, save two portions stored in containers and chill until ready to eat.
