Ingredients (serves 2–3)
For the salad
- 240 g mountain lentils (dried)
- 1 large sweet potato
- 1 handful of cherry tomatoes
- ¼ cucumber
- 1 small red onion
- ¼ bunch of fresh parsley
- 2 tbsp pomegranate seeds
- 1 tbsp olive oil
- 1 tsp sweet paprika
- ½ tsp garlic powder
- Salt & pepper
For the tahini dressing
- 2 tsp tahini
- 1 tsp organic apple cider vinegar
- 2 tsp soy sauce
- 1 tsp maple syrup
- 1 tbsp plain soy yogurt
- 1 tsp lemon juice
- 2–3 tbsp water (as needed)
- Salt & pepper
Preparation
- Rinse the mountain lentils thoroughly and cook them for about 25–30 minutes until al dente, according to the package instructions. Then drain and allow them to cool completely.
- Cut the sweet potato into small cubes and toss with olive oil, paprika, garlic powder, salt and pepper. Then roast in the air fryer at 180 °C for about 20–25 minutes or in the oven at 200 °C for about 30–35 minutes until golden brown and crispy. Then allow to cool briefly.
- Halve the cherry tomatoes, dice the cucumber, finely chop the red onion and roughly chop the parsley.
- For the dressing, whisk together the tahini, organic apple cider vinegar, soy sauce, maple syrup, soy yogurt, lemon juice and a pinch of salt and pepper in a small bowl until smooth. Add a little water as needed until the desired consistency is reached.
- Add the cooled mountain lentils to a large bowl with the cherry tomatoes, cucumber, red onion, parsley and pomegranate seeds. Top with the crispy sweet potato cubes, drizzle with the dressing and gently toss everything together. Serve immediately and enjoy.
