Green Lentils and Sweet Potato Salad with Pine Nuts and Roasted Tomatoes by Hemma in Edinburgh
Hemma on Holyrood Road just next to Dynamic Earth has been mentioned as the best Brunch by Times Out, Guardian and Independant.
We like our food to be comfort food yet healthy and innovative. Hemma also got a mezzannie floor perfect for parties. It has a warm vibe so no need for decorations just come and feel at Home. Hemma actually means at home in Swedish.
This dish can be made for however many people you wish! That’s why we don’t have any numbers next to the ingredients. Mix and match the ingredients till you create the perfect salad for you!
Optional: serve with feta cheese and/or chorizo
Ingredients
Mixed green leaves
Asparagus, boiled
Sweet potatoes
Green lentils
Pine Nuts
Tomatoes, halved and roasted
Basil oil
Salt and pepper, for seasoning
Water/Stock, for lentils
Method
1 Preheat oven to 425˚F.
2 Cook the lentils on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes.
3 Meanwhile, peel and cube your sweet potatoes, making sure they are about the same size, so they cook evenly. ½-1 inch cubes will do it.
4 Drizzle a baking sheet with your oil, swish it around with a pastry brush or your fingers, just to cover it.
5 Spread your cubed potatoes onto the sheet pan.
6 Drizzle the potatoes with your oil, and toss them with your hands to make sure they are coated. Spread them out in a single layer, so they brown and not steam. (We’re not looking for mashed potatoes here.)
7 Bake for 15-20 minutes, checking and giving them a stir halfway through.
8 Take them out of the oven and sprinkle with salt and pepper to season.
9 In a bowl mix together the lentils and sweet potato with some fresh salad leaves and a splash of the basil oil.
10 Place in a bowl or plate
and garnish generously with all the other ingredients. Add a further splash of the basil oil to finish!
In association with Taste Communications.
www.tastecommunications.co.uk
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