Warm salad of sweet potatoes, kale, goats cheese and lentils

This warm salad brings together roasted PACK'D Organic Sweet Potato, kale and green lentils for a filling lunch or light dinner as the evenings draw in. The sweet potato goes straight from freezer to tray, frozen at its best to lock in nutrients, with no peeling and nothing wasted. Walnuts, soft goat's cheese and PACK'D Organic Pomegranate add crunch, creaminess and colour, and a quick miso tahini dressing made with PACK'D Organic Ginger and PACK'D Organic Chopped Garlic brings it all together.

Serves 3 - 4

• Prep 10 mins
• Cook 35 mins
• Total 45 mins
• Storage Tupperware in the fridge for 1 day

Ingredients

• 450g PACK'D Organic Sweet Potato, cut into cubes
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• Good pinch of sea salt
• Good pinch of pepper
• ½ red onion, thinly sliced (40g)
• 60g WALNUTS, chopped
• 60g kale, packed and chopped
• 2 tbsp olive oil
• 1 tin green lentils, drained and rinsed (400g)
• 60g PACK'D Organic Pomegranate, thawed
• 60g SOFT GOAT'S CHEESE, crumbled

Miso tahini dressing

• 2 tbsp TAHINI
• 1 tsp PACK'D Organic Ginger
• 1/4 tsp PACK'D Organic Chopped Garlic
• 1/2 tsp WHITE MISO to taste
• 2 tsp coconut aminos or (1 tsp TAMARI / LIGHT SOY SAUCE + 1 tsp maple)
• 2 tsp rice vinegar or apple cider vinegar
• 1/2 tsp TOASTED SESAME OIL
• 2 tbsp water or to taste
• Option to add more maple to taste (about 1/2 - 1 tsp depending on if you used soy or coconut aminos)

Allergens in BOLD CAPITALS

Method

In a small bowl mix together dressing ingredients until smooth.

Pre-heat the oven to 200C / 180 fan and line a baking tray with parchment.

Spread sweet potato onto a lined baking tray and sprinkle with cumin, cinnamon, and a generous pinch of salt and pepper. Drizzle with 2 tbsp olive oil and toss to combine. Place in the oven to bake for 25 mins.

Remove sweet potatoes after 25 minutes and add the red onion. Toss to combine. Place back in the oven to continue baking for another 10 minutes, or until onions are soft, and the sweet potatoes are crisp and golden on the edges.

In the last 5 minutes of baking, add the chopped walnuts to the corner and roast with everything for the last 5 minutes until golden.

Massage kale generously with 2 tbsp olive oil using your hands. Add the sweet potato and onion mixture, roasted walnuts, lentils, goats cheese and pomegranate, dressing and toss to combine.