Sweet Potato, Lentil & Yorkshire Wensleydale Cheese Salad
A hearty, simple to make salad packed with flavour. Perfect enjoyed throughout the seasons. Try serving this as a healthy lunch or dinner, or it can serve six as a side salad.
1 large sweet potato, peeled and cubed (approximately 500g in weight, and 200g when cooked)
A good drizzle of Yorkshire Rapeseed Oil
100g cooked green lentils
100g Yorkshire Wensleydale Cheese, crumbled
60g wild rocket leaves, we used Florette Simply Wild Rocket
Good drizzle of Honey & Mustard Dressing
Preheat the oven to 180oC / 160oC Fan / 350oF / Gas Mark 4. Start by tossing the sweet potato in a drizzle of Yorkshire Rapeseed Oil, season well and arrange on a baking tray. Roast until tender and lightly browned. This should take around 25 to 30 minutes.
Leave to cool and when ready to serve simply mix with the other salad ingredients and a good drizzle of Honey & Mustard Dressing, to taste. Serve immediately.