SWEET POTATO, PICKLED BEETROOT AND LENTIL SALAD

Serves 4. You will need: 2 medium-sized sweet potatoes, peeled and cut into approximately 2cm (1in) chunks 2 teaspoons thyme leaves 5 tablespoons extra-virgin olive oil Sea salt and freshly ground pepper 150g (5oz) Puy or other brown lentils 1 tablespoon red wine vinegar 110g (4oz) pickled beetroot, cut into cubes 110g (4oz) feta cheese or an Irish Greek-style cheese (see intro), broken into chunks A good handful of chopped parsley Preheat the oven to 200˚C, 400˚F, Gas 5.

First, place the sweet potatoes in a bowl, toss with the thyme leaves and two tablespoons of extra-virgin olive oil and season with salt and pepper. Place on a roasting tray and put into the preheated oven. Roast for 25-30 minutes, tossing occasionally, until soft and golden. Then remove from the oven and set aside.

While the sweet potato roasts, cook the lentils. Place in a saucepan and cover with water. Place on a high heat and bring to the boil. Reduce the heat and simmer for 15-20 minutes until the lentils are tender, then drain off any excess water.

While the lentils are cooking, mix together three tablespoons of extra-virgin olive oil, the red wine vinegar and some salt and pepper to make a dressing. Set aside.

While the lentils are still warm, stir through two-thirds of the dressing and season with salt and pepper.

To serve the salad, spread the lentils out on a serving plate, then scatter over the roasted sweet potato cubes, the pickled beetroot and the cubes of feta or the Irish Greek-style cheese, whichever you’re using. Drizzle over the remaining dressing and sprinkle over the chopped parsley.

This salad is just as good served warm or at room temperature. It will be best on the day it’s made, but any leftovers can be eaten within a day or two.