Sweet Potato, Lentil & Citrus Salad with Strawberry–Chili Dressing

METHOD

1. Step 1: Roast the sweet potato

   • 1 medium sweet potato (cubed)
   • Olive oil
   • Salt + black pepper

   Heat the oven to 200°C. Toss the sweet potato cubes with olive oil, salt, and pepper. Roast for 20–25 minutes, until tender and lightly caramelized.

2. Step 2: Warm the lentils

   • 100 g cooked brown lentils

   When the sweet potato has about 5 minutes left, toss the lentils onto the tray (or warm them separately). Let them heat through and pick up a little roasty flavor.

3. Step 3: Prep the fruit + greens

   • Mixed greens
   • 1 green apple
   • 1 orange

   Put the greens in a large bowl. Thin-slice the apple. Segment the orange (or cut into bite-size pieces), catching any juice.

4. Step 4: Make the strawberry–chili dressing

   • 50 g strawberries (finely diced)
   • Chili (finely diced)
   • Olive oil
   • Lemon juice
   • Salt + black pepper

   In a small bowl, mix the diced strawberries and chili with olive oil and lemon juice. Season assertively with salt and pepper.

5. Step 5: Assemble + finish

   Add the warm sweet potato and lentils to the greens. Add the apple and orange. Spoon over the dressing, then finish with:

   • Pumpkin seeds
   • Crumbled feta

   Toss gently and serve right away.