Roasted sweet potato, avocado and lentil salad

A comforting, hearty winter dish packed with immune-boosting nutrients. Roasted vegies meet creamy feta and a zesty dressing – ideal for cooler days.

This may be the perfect winter salad. It’s completely satisfying and contains a powerful combination of vitamins, minerals and antioxidants to help strengthen your immune system through the colder months. Oh, and did I mention that it tastes phenomenal?

Preheat oven to 200C fan-forced (220C conventional). Place the sweet potato and tomato pieces on separate roasting trays. Drizzle with olive oil and sprinkle with the dried Italian herbs. Mix with your hands. Roast the vegetables for 30-35 minutes, until cooked through and golden (the tomatoes may take slightly less time).

Meanwhile, place a medium-sized pot of water on to boil. Once the water is boiling, add the lentils and reduce the heat to a gentle simmer. Cook for about 12-14 minutes until just tender. Drain, rinse with cold water and set aside.

For the dressing, mix all ingredients in a small bowl or jug and season well.

In a large bowl, combine the lentils, spinach, chickpeas, half the pine nuts and half the goat’s cheese or feta. Add half the dressing to the salad and toss gently. Season well.

Spread the lentil salad onto a large platter or a serving bowl. Top the lentil salad with the roasted sweet potato and tomatoes, then the avocado slices. Add the remaining pine nuts and goat’s cheese or feta, drizzle on the remaining dressing and serve.

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