Discover a fantastic and healthy weekly menu in every issue of Santé Magazine. As nutrition experts, we share one of our favorite recipes to inspire your balanced lifestyle.
Lentil Salad with Roasted Sweet Potatoes
Serves 2
Ingredients
2 large sweet potatoes • 1 tsp oregano • 1 sprig of thyme •
can of lentils (drained, 265 g) • can of green peas (160 g) • 1 pomegranate •
fresh mint to taste • 3 tbsp tahini • ½ tbsp agave syrup • juice of ½ lime •
arugula (2 handfuls) • sesame seeds
Preparation
Preheat the oven to 180°C. Scrub the sweet potatoes and slice them.
• Place on baking paper-lined tray, drizzle with olive oil, sprinkle with oregano and thyme. Bake for 35 minutes.
• Rinse lentils and peas under cold water.
• Halve the pomegranate and tap out the seeds with a spoon.
• Finely chop the mint.
• Whisk tahini with water, agave syrup, and lime juice for the dressing.
• Layer arugula in a bowl, top with lentils, peas, and roasted sweet potatoes.
• Garnish with mint, pomegranate seeds, dressing, and sesame seeds.
Recipe by Loes van de Mosselaar
