Warming Spiced Charred Courgette and Lentil Salad
with Roasted Sweet Potato and Homemade Croutons
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Sweet Potato
1 sachet(s)
Caribbean Style Jerk
(Contains: Mustard)
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
1 carton(s)
Lentils
(May contain traces of: Cereals containing gluten, Rye, Barley, Kamut (wheat), Khorasan (wheat), Oats, Spelt (wheat), Wheat)
125 grams
Baby Plum Tomatoes
1 unit(s)
Courgette
(May contain traces of: Celery)
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
30 grams
Honey
20 grams
Wild Rocket
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potato into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the Caribbean style jerk then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins.
Meanwhile, tear the ciabatta into roughly 2cm chunks.
Pop the ciabatta onto another baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well. Set aside.
Drain and rinse the lentils in a sieve. Halve the baby plum tomatoes.
Trim the courgette and slice into 1cm thick rounds.
In a large bowl, combine the cider vinegar, honey and olive oil for the dressing (see pantry for amount). Mix in the remaining Caribbean style jerk, then season with salt and pepper.
Add the lentils and the tomatoes to the dressing bow and mix together. Set aside.
About 10 mins before the sweet potato is ready, turn the chunks over.
At the same time, pop the ciabatta tray onto the middle shelf and bake until the croutons are golden, 10-12 mins.
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side. Cook in batches if necessary.
Once cooked, season with salt and pepper, then remove from the heat and set aside.
Once ready, mix the sweet potato, croutons, charred courgette and rocket into the dressing bowl. Crumble in half the Greek style salad cheese and mix together.
Taste and season with more salt and pepper if needed then share out between your seving bowls.
Crumble over the remaining cheese to finish.
Enjoy!
