This is one of the dishes that's considered "fast food" in my house. It's the perfect mid-week meal that's quick & easy to make, yet is also good for you. This specific salad is a version of a salad in Leila's cookbook the Fresh Foodie. I love both the recipes and the photography in that book! David Loftus, the photographer of the book, is my big photography inspiration, for sure. The warmth he captures in his photos is beyond stunning!
INGREDIENTS: Recipe serving two
- Two handfuls of baby spinach
- Two handfuls of arugula
- A block of Feta cheese
- A can of pre-cooked lentils
- Two small sweet potatoes (or one big)
- Roasted hazelnuts, roughly chopped or some toasted seeds to add on top
HOW TO: Start by peeling the sweet potatoes and cut them onto smaller pieces. Toss them in olive oil and some salt and pepper before cooking them in the oven at around °C 200 for 30 minutes, or until soft.
Add the roasted sweet potatoes to the arugula, spinach leaves and lentils. Add the feta cheese, drizzle some olive oil on top and feel free to finish off with any nuts or roasted seeds you have hanging around in your panty to add that extra crunch & dimension to the dish!