Root vegetable and lentil salad

This salad makes a delicious vegetarian main meal. Chunks of creamy feta is an optional extra.

Serves 4–6 as a side dish • Preparation time: 20 minutes • Cooking time: 45 minutes

• 3 medium-sized sweet potatoes (use different kinds)

• 1 red onion, peeled and cut into wedges

• 1 orange, peeled and sliced

• 2 whole chillies

• 45ml olive oil

• 15ml honey

• 250g uncooked green lentils, rinsed

• 3ml cumin seeds

• 3 whole peppercorns

• 1 bay leaf

• 30ml tahini paste

• 15ml red wine vinegar

• a handful of baby spinach

• edible flowers (optional)

1 Rinse the sweet potatoes well and pat dry. Cut into 5mm-thick slices and arrange on a baking tray with the onion wedges and orange slices. Add the chillies and drizzle with the olive oil and honey; season with salt and pepper to taste. Roast under the grill until the vegetables are cooked. Keep a close eye to make sure the honey doesn’t burn before the vegetables are cooked. Turn the vegetables often, as needed.

2 Place the lentils and spices in 500ml water in a pot on the stove and bring to the boil. Reduce the heat and simmer with the lid on until the lentils are tender (about 45 minutes). Check the cooking instructions on the packet and test the lentils regularly. Don’t add salt, it will make the lentils tough. Once the lentils are soft and the water has evaporated, season with salt to taste and any pan juices from the roasted vegetables, as well as the tahini paste and the red wine vinegar.

3 Spoon onto a serving platter while hot and sprinkle the spinach over (it will begin to wilt), then arrange the vegetables on top – remember to either remove the whole chillies or chop them up and sprinkle evenly on top. The chillies have already given the vegetables a bit of a bite and you don’t want an unsuspecting guest to bite into a whole one. Garnish with edible flowers.