Vibrant Showstopper Salad

Directions

1. 1

   Preheat oven to 190°C fan / 410°F. Place the sweet potatoes onto a baking tray, drizzle over a tablespoon of oil and season with salt and pepper. Toss to coat and bake for 30 minutes until darkened and caramelised.

2. 2

   Drain the lentils and spread out onto a baking tray lined with kitchen paper. Place another piece of kitchen paper on top and lightly press down; the drier the lentils, the crispier they’ll be. Once the sweet potatoes have been in the oven for 10 minutes, scatter the dry lentils on top, drizzle with more oil and season with paprika, salt and pepper. Toss to coat and place the tray back in the oven for 20 minutes, stirring halfway through.

3. 3

   For the pickled pinks, place the red onion and lemon juice in a small bowl and toss to combine.

4. 4

   In the meantime, combine the yoghurt, garlic and a pinch of salt and pepper in a medium bowl.

5. 5

   Place the kale in a large bowl, pour over the lemon juice, drizzle over the oil and add a pinch of salt. Massage for about 1 minute until tender and darkened.

6. 6

   To serve, layer a large plate with the garlic yoghurt, then the dressed kale, followed by the roasted sweet potatoes and crispy lentils and pickled pinks. Scatter over the fresh parsley and mint before serving (optional).