With a few pantry staples and just half an hour, you can turn fresh autumn produce into this special vegetarian salad.
- Preheat oven to 210C fan-forced. Place lentils in a pan. Cover with 10cm water. Bring to the boil over medium–high heat, then cook for 20 minutes or until tender.
- Meanwhile, line a roasting pan with baking paper. Wash sweet potatoes, cut into 4mm-thick rounds, then place in a bowl. Add sumac, allspice and 1 tablespoon oil, season with salt and pepper, then toss to combine. Transfer to lined pan. Roast on top shelf of oven, turning occasionally, for 20 minutes or until tender.
- To make croûtons, line a second roasting pan with baking paper. Cut bread into 1cm cubes, place in lined pan, then crumble over feta. Add almonds and toss to combine. Roast on bottom shelf of oven, stirring occasionally, for 15 minutes or until golden.
- Meanwhile, cut tomatoes into wedges and place in a large bowl. Finely chop chilli with seeds and add to bowl. Tear leaves from parsley, roughly chop, then add to bowl. Squeeze in lemon juice and crush over garlic. Add remaining 60ml (1/4 cup) oil and season (don’t toss yet).
- Drain lentils, add to tomato mixture with sweet potatoes, then gently toss to combine. Layer salad and croûtons in bowls. Serve immediately.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set