Sweet Potato and Goat's Cheese Salad with Falafel
with root veg, apple and lentils
Creamy melting goat's cheese slathered in herbs tops this abundant salad, but it's really only the tip of the iceberg. Stunning sweet potato, crunchy lentils and crisp apple slices provide an array of different flavours with a good mix of tender veg and crunchy textures at play.
The quantities provided above are averages only.
Ingredients
1 unit(s)
Apple
100 grams
Goat's Cheese
(Contains: Milk, May contain traces of allergens, Milk)
1 pack(s)
Lentils
(Contains: Cereals containing gluten, May contain traces of allergens)
1 sachet(s)
Italian Herbs
1 unit(s)
Carrot
120 grams
Salad Leaves
1 unit(s)
Sweet Potato
1 unit(s)
Parsnip
2 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
160 grams
Falafel
(Contains: Wheat, Cereals containing gluten, Mustard, Soya, May contain traces of allergens)
1 sachet(s)
Peri Peri Seasoning
(Contains: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, May contain traces of allergens)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking steps
- Preheat oven to 240°C/220°C fan/gas mark 9.
- Drain and rinse the lentils. Place on a lined baking tray.
- Trim the carrot and parsnip and halve both lengthways (unpeeled). Chop into 1cm wide, 5cm long batons.
- Chop the sweet potato into 2cm chunks.
- Place the veg next to the lentils. Toss everything together with the peri peri spice, salt, pepper and a drizzle of oil. Roast on the top shelf until the veg is tender, 20-25 mins.
TIP: Use two baking trays if necessary.
- Meanwhile, place the goat's cheese on a separate lined baking tray.
- In a small bowl, mix the Italian herbs with a good glug of oil.
- Pour the herby oil over the goat's cheese.
- When 5 mins of cooking time remain for the veg, bake the goat's cheese in the oven until starting to melt, 5-6 mins.
NOTE: Adding falafel? Fry the falafel in a hot pan for 3-5 mins, turning frequently for even cooking.
- Trim the salad leaves, quarter lengthways and roughly chop widthways.
- Quarter the apple, remove the core and seeds and thinly slice.
- When everything is almost ready, add the salad leaves and apple to a bowl.
- Add a drizzle of oil with the honey mustard dressing and toss to coat.
- Divide your dressed salad between bowls.
- Top with the warmed goat's cheese, lentils and roast veg.
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