Canadian Maple Roasted Sweet Potato and Lentil Salad

Shopping list

• 600 g sweet potatoes — peeled and cut into 2 cm cubes

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• 2 tbsp olive oil

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• 2 tbsp maple syrup

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• 200 g dried green lentils — rinsed

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• 600 ml vegetable stock

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• 1 piece red onion — finely sliced

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• 1 piece lemon — juice only

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• 1 tsp Dijon mustard

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• 1 bunch fresh parsley — roughly chopped

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• 30 g pumpkin seeds — toasted

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   Preheat your oven to 200 °C (fan 180 °C).

2. 2

   Toss the sweet potato cubes with 1 tablespoon olive oil and 1 tablespoon maple syrup on a large baking tray; spread in a single layer.

3. 3

   Roast for 25– 30 minutes, turning halfway, until tender and caramelised at the edges.

4. 4

   Meanwhile, place the lentils and stock in a medium saucepan; bring to the boil, then reduce heat and simmer for 20– 25 minutes until tender but not mushy. Drain any excess liquid.

5. 5

   In a large serving bowl, whisk together the remaining 1 tablespoon olive oil, 1 tablespoon maple syrup, lemon juice and Dijon mustard.

6. 6

   Add the warm lentils, roasted sweet potato, red onion and most of the parsley; toss gently to coat.

7. 7

   Season with black pepper, scatter over the toasted pumpkin seeds and remaining parsley, and serve warm or at room temperature.