Don’t let the amazing flavours of this dish distract you from the fantastic nutritional benefits you’ll find in the ingredients! The lentils and sweet potato are great sources of fibre to keep your blood sugar stable and your tummy feeling full! In addition rocket, pomegranate seeds, garlic and cherry tomatoes provide an array of phytonutrients just look at their beautiful rainbow colours to give you an idea!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Small Sweet Potato
Preheat your oven to 200 degrees. Chop the sweet potato into wedges about 1cm wide (no need to peel). Pop your wedges on a baking tray lined with baking paper, drizzle over some oil, a pinch of salt and a grind of black pepper and pop in your oven. Cook on the top shelf for 25-30 mins until slightly crispy and golden.
Peel and chop the shallot into ½cm pieces (or as small as you can). Cut the cherry tomatoes in half through the equator. Peel and grate the garlic (or use a garlic press if you have one). Cut each feta block into six long rectangles. Drain and rinse the lentils in a sieve.
Squeeze the lemon juice into a bowl and drizzle in the olive oil (the amount specified in the ingredient list). Sprinkle in a pinch of salt and a grind of black pepper and whisk together with a fork. This is your lemony dressing!
Lay some baking paper on another baking tray. Put your cherry tomato halves on one side of the tray and drizzle over some oil, a pinch of salt and a grind of black pepper. Put your feta rectangles on the other half of your baking tray and drizzle over some oil. Once your wedges have been in your oven for 15 mins, pop in your tomatoes and feta for 7-10 mins of cooking time.
Put a frying pan on medium heat with a drizzle of oil and add your shallot. Cook for 4 mins until soft, then add your garlic and cook for 1 minute more. Add your lentils to the pan along with a good pinch of salt and a grind of black pepper. Stir together. Cook for 3 mins just to warm your lentils through, then remove from the heat.
Once your wedges, tomatoes and feta are cooked, remove them from the oven. Turn your grill to high. Add your tomatoes to your garlicky lentils along with your lemony dressing.
Drizzle the honey over your feta and pop under your grill for 2 mins.
Spoon your garlicky lentils into bowls and top with a handful of rocket. Place your wedges and feta on top (if it breaks up don't worry, it will still be delicious!). Sprinkle over the pomegranate seeds and enjoy!