Appetizers & Snacksdeliciouslyella
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.
👥 2 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
📝 Preparation Steps
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.
olive oil2 tablespoonscumin seeds1 teaspoon
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.
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