Warm Sweet Potato & Tenderstem Salad With Sage Salsa Verde
A simple, seasonal dish packed with cumin-roasted sweet potatoes, crispy lentils, tenderstem broccoli and a sage salsa verde, with a little chilli to finish. Enjoy as a light supper or as part of a big spread with crusty sourdough, creamy hummus and a peppery side salad.
- Prep time
- 14 min
- Cook time
- 45 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 8.5 oz canned lentils
- 1 pack tenderstem broccoli
- pinch of sea salt & black pepper
Instructions
- 1
Preheat the oven to 180°C fan / 400°F. Toss together the sweet potato, olive oil, cumin seeds, a pinch of salt and some black pepper. Spread out on a large roasting tray and cook for 25 minutes, stirring once, until tender and golden.
- 2
Remove the tray from the oven and mix in the lentils and tenderstem broccoli. Return to the oven and cook for 15 minutes, until the lentils are crisp and the broccoli is a little charred at the tips.
- 3
For the salsa verde, mix together all of the ingredients and season to taste.
- 4
Once the vegetables are cooked, remove the tray from the oven and transfer to a large serving dish or platter. Toss the dressing through the salad, scatter over some parsley and serve.