Great for gut health, perfect for meatfree monday. This is a delicious dressing and takes no time to put together.
Roast Sweet Potato Lentils and Spinach Salad with a Dark Tahini Dressing
2 Sweet potato peeled and cubed
1 tbsp oil
1tbsp Ghormez Sabzi (Optional, See below)
1 tin puy lentils (precooked, 240g Weight)
4 large handfuls baby spinach washed
25g feta shaved finely or in small pieces
1 large tbsp tahini (dark if you can get it)
1 clove garlic
1tbsp lemon juice
1tbp apple cider vinegar
Blend everything and taste for seasoning if necessary
Toss the sweet potato in the oil, sprinkle over the Gormez Sabzi and roast for about 15 minutes until cooked
Toss with the spinach, lentils and the feta and add the dressing and mix gently to coat.
Note Gormez Sabzi is a mix of dried herbs, chives, fenugreek, parsley and coriander. If you don’t have it simply combine ½ tsp of any of the above dried herbs you have and use as outlined.
3 thoughts on “Roast Sweet Potato, Lentil and Spinach Salad”
Hi Grainne. This recipe looks great. Just one question – is there an ingredient missing from the dressing? Tahini itself?
YES! OMG Im obviously a bit distracted, Thank you! I have added it to the ingredients. I used the dark tahini as I had it but either will do. thank you 🙂
Ha ha ha ha – brill, thanks!