Yin and yang bowl with poppy seed-crusted sweet potato, lentil and red rice salad with creamy tahini dressing

This bowl is the perfect balance of carbohydrate, fat and protein. In the same way that we understand yinand yang in everyday life, these ingredients come together to create something that is far greater (and more delicious) than the individual parts. Serves 4 600g orange sweet potato, peeled (see note) 2tbsp extra virgin olive oil 2tbsp poppy seeds 140g red rice, rinsed and drained 375ml water 1 x 400g tin brown lentils, rinsed and drained 50g baby rocket Small bunch coriander (or other herb of choice), roughly chopped ¼ Spanish onion, thinly sliced lengthways For the creamy tahini dressing 3tbsp extra virgin olive oil 3tbsp apple cider vinegar 3tbsp tahini (see note) ½tsp chilli flakes 1tsp sea salt 2tbsp water 1Preheat oven to 200°C/ gas mark 6. 2Roast the sweet potato. Slice into 2 x 3cm pieces and place on a large baking tray. Add olive oil and poppy seeds and toss to coat. Bake for 35 to 40 minutes or until lightly golden. 3In a small saucepan, combine the red rice and water. Bring to the boil then cover, reduce the heat and cook until rice is tender, about 25 to 30 minutes. Set aside to cool for about five minutes, then fluff with a fork. 4Combine dressing ingredients in a small bowl and stir to combine. 5Place cooled red rice in a large bowl. Add sweet potato, drained lentils, rocket, coriander and sliced onion. Pour over dressing and toss to combine. 6Season to taste and scatter with extra coriander to serve. Note: Don’tthrowaway thesweetpotatopeels, placethemonaseparate traywithalittleoiland roastforfiveto10 minutesandeatthem asasnack. Ihaveused normaltahinihowever youcanalsouseblack tahini, whichgivesthe saladawonderful, dramaticcolour. Tahinitendstoseparate asitsits– theoilfloatsto thetopandthepaste sinks. Theeasiestwayto combinetheoilandpaste istositthejarupside downfor15minutesorso beforeyouusethetahini.