Ingredients Checklist
- 2 small sweet potato, cut into 1cm rounds
- 2 tbsp olive oil
- 400g tinned lentils
- 1 royal gala apple, thinly sliced
- 1 cup radicchio leaves
- 1 cup baby spinach
- 2 tbsp pepita
- 2 tbsp dried cranberry
- Sea salt & cracked black pepper
BLUE CHEESE DRESSING
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp chopped chives
- ½ cup buttermilk
- 100g creamy blue cheese
Instructions
- Preheat oven to 190°C. Place sweet potato rounds onto a baking paper lined tray in a single layer. Season with salt and pepper and drizzle with olive oil. Roast for 15 minutes or until tender.
- For the dressing, whisk together yogurt, mayonnaise, lemon juice, chives and buttermilk until combined, then stir through crumbled blue cheese.
- Allow the sweet potato to cool slightly before tossing together with lentils, apple and salad leaves.
- Pile onto a serving plate, scatter over pepitas and cranberries and drizzle generously with the dressing.
