Recipe by: Eat.co
Ingredients
Serves: 2 portions
Main Ingredients:
- 100g U.S. Lentils, cooked
- 80g Quinoa, cooked
- 100g Sweet Potato
- 50g Rocket Leaves
- 1 Tsp Paprika
- 1 Tsp Cinnamon Powder
- 1 Tsp Lime Juice
Dressing Ingredients:
- 4 Dates, pitted
- ½ Fresh Orange
- ½ cup Water
- ¼ cup Olive Oil
- 1 Tsp Orange Zest
- 1 Tsp Cinnamon
- 2 Tbsp Balsamic Vinegar
- 1 Tsp Salt
- ½ Tsp Pepper
Garnish:
- 2 Tbsp Walnuts
- 2 Tbsp Pomegranate Seeds
- 1 Tsp Fresh Parsley
- 1 Lemon Wedge, for decoration
Directions
Cooking time: 40 mins
- Peel and chop the sweet potato into chunks. Place on a baking tray, drizzle with some olive oil, salt, pepper, cinnamon, and paprika. Bake at 180°C for 20 minutes or until soft, then leave it to cool down.
- Toss rocket leaves with olive oil and lemon juice in a bowl. Arrange on a plate as the dish’s base.
- In a separate bowl, mix the cooked lentils with quinoa, parsley, salt, pepper, and lime juice, then place on top of the rocket salad.
- Blend all the dressing ingredients in a blender for one minute. Drizzle the dressing over the salad.
- Top the salad with baked sweet potato chunks, walnuts, and pomegranate seeds, then drizzle with dressing as desired.
- Serve with a lemon wedge and more dressing on the side.
