GRILLED SWEET POTATO & RED ONION SALAD WITH MINT DRESSING
Serves 6
⅓ cup French puy green lentils
(optional)
2 medium sweet potatoes (1.2kg),
peeled
3 red onions (350g)
¼ cup olive oil
1 tbsp chopped thyme leaves 2 cloves garlic, crushed
80g Greek feta, crumbled
Small mint leaves, to serve
Herb dressing
½ cup firmly packed mint leaves ¼ cup Italian parsley leaves ¼ cup olive oil
2 tbsp white wine vinegar
2 tsp Dijon mustard
2 tsp honey
2 tbsp water
Salt and cracked black pepper,
to season
1. Rinse lentils with cold water. Cook in a large saucepan of boiling salted water for about 20-25 minutes or until tender.
Drain and rinse under cold water.
2. Cut sweet potatoes into 1cm-thick slices. Place half of the sweet potato in a shallow, microwave-safe bowl with 1cm water. Cover with a wet piece of absorbent kitchen paper. Microwave on high for about 5 minutes or until tender when pierced with the tip of a sharp knife. Repeat with remaining sweet potato. Drain.
3. Cut onions in half lengthways and peel away outer leaf, leaving core attached (this will keep onion together while cooking). Cut onion halves into 3 wedges. Place onion and sweet potato in a bowl.
4. Combine oil, thyme and garlic and pour over vegetables.
Toss gently until coated.
5. Heat a barbecue or large chargrill plate over a medium to high heat. Add sweet potato slices and onion in two batches, depending on size of grill. Cook, turning once, for about 4-5 minutes each side or until lightly charred. Remove and return to bowl.
6. To make herb dressing, place all ingredients in a blender. Pulse until a finely chopped sauce forms.
7. Add lentils to vegetables in bowl. Add a few spoonfuls of the dressing and gently turn until coated. Spread most of the remaining dressing on a serving plate. Arrange salad on top. Sprinkle with feta and drizzle with remaining dressing. Sprinkle with mint leaves.