Beluga Lentil Salad with Padrón Peppers and Sweet Potatoes | © 2018 |

This feel-good salad with two of my favorite things, lentils and sweet potatoes, partnered with heirloom peppers and sundried tomatoes to create a dish that’s filling, healthy and delicious. By providing both high fiber and protein, the lentils make this salad filling enough to be a meal by itself or a side dish with your favourite grilled chicken or salmon.

Salad Dressing

  • 250 g Beluga lentils
  • 700 ml Water
  • 600 g Sweet potatoes, peeled and cut into thick slices
  • 250 g Padrón peppers
  • 2 tbsp Olive oil
  • 3 Sundried tomatoes, sliced
  • 3 Cherry radishes, sliced
  • 1 tbsp Chives, chopped
  • Lollo Bianco

  • 1 tbsp Sherry vinegar
  • 1 tbsp Fresh lemon juice
  • 5 tbsp Olive oil
  • 1 clove Garlic, minced
  • 1 tsp Fresh thyme leaves
  • Sea salt and freshly ground black pepper

  1. Rinse beluga lentils under running water. Drain and place them in a medium saucepan. Add the water and bring it to a simmer over medium-high heat. Continue to cook them over low heat, stirring occasionally and adding liquid if necessary, until the lentils are tender but not mushy, 25-30 minutes.
  2. While lentils cook, preheat oven to 200C/400F. Toss the sweet potato slices with 1 tbsp of olive oil and season with salt and pepper. Arrange them in a single layer on a parchment-lined baking tray. Bake for 30 minutes until golden brown.
  3. Toss padrón peppers with 1 tablespoon of olive oil until completely combined. Roast at 200C/400F for 10-15 minutes until the pepper skins start to blister and brown. Sprinkle them with a little sea salt.
  4. To prepare the salad dressing, combine all of the ingredients and whisk until thoroughly blended.
  5. Drain lentils and place them in a large bowl. Add in sliced dried tomatoes, cherry radishes and chopped chives. Pour in half of the dressing and toss until combined.
  6. Arrange lollo bianco in two salad bowls or one large platter, then top with roasted sweet potatoes, beluga lentils and padrón peppers atop. Serve with the rest of dressing. | © 2018 | | © 2018 |


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