Crispy Lentil, Kale & Cashew Salad
This recipe ticks all the boxes — healthy and energising, yet hearty and satisfying. If you’ve not tried crispy lentils yet, then this will be a bit of a revelation. The combination of textures and flavours with tender sweet potato, fresh zingy slaw, crunchy lentils, a sweet spicy dressing and a sprinkling of golden sticky seeds, make every mouthful unbelievably moreish.
- Prep time
- 14 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 medium sweet potatoes
- 8.5 oz beluga lentils
- 2 tablespoons olive oil
- pinch of dried red chilli flakes
- 0.5 red cabbage
- 7 oz kale
- 3 limes
- 3 medium carrots
- 1 pinch of sea salt
Instructions
- 1
Preheat the oven to 180°C fan / 400°F. Add the sweet potato, lentils, olive oil, chilli flakes (if using) and ½ teaspoon salt to a large baking tray and toss together. Cook for 40 minutes, stirring once, until the sweet potato is tender and the lentils are crispy. Remove from the oven and set aside to cool.
- 2
Next, line a small baking tray with baking parchment. Add the cashews, seeds, tamari, maple syrup, olive oil, chilli flakes and stir together. Place in the oven and cook for 15 minutes, until deeply golden and sticky. Remove from the oven and set aside to cool.
- 3
To make the dressing, whisk together the ginger, garlic, tamari and maple syrup in a small bowl. Set aside whilst you prepare the remaining ingredients.
- 4
Add the red cabbage, kale, lime juice and a pinch of salt to a large bowl. Use your hands to massage the vegetables for a few minutes until the leaves soften.
- 5
Add the grated carrots to the bowl, along with the dressing and the roasted sweet potatoes and lentils; toss together until evenly combined. Tip the salad onto a large platter or serving dish and scatter over the crunchy cashews and seeds.