Herby sweet potato, chickpea and feta salad

Featured

It’s all too easy to fall back on unhealthy food during these strange lockdown times, to neglect our balanced diets and reach for junk food instead. This herby sweet potato, chickpea and feta salad is quick and can be made using some ingredients which you masy have in the cupboard and fridge. Use the recipe as a guide and feel free to add anything else that may take your fancy or use up anything that would otherwise go to waste. The salad keeps well in the fridge for 2-3 days if covered. It is a meal in itself but could be used to serve with simple grilled meats if you like.

 

Ingredients- serves 4- 6
2 sweet potatoes or 1 small squash- peeled and cut into bite sized pieces
1 tbsp olive oil
1 tin of lentils in water- drained
1 tin of chickpeas- drained and rinsed
100g feta
Half a cucumber- deseeded and sliced
Pinch of dried oregano
Aleppo chilli- to taste (optional)
1 tbsp each of fresh chopped parsley, dill and mint

Dressing:
60ml Greek yogurt
1 tbsp tahini
Lemon juice to taste
Salt and pepper

1. Start by preheating the oven to 200c/ 180 fan/ gas mark 6. Place the cubed potato or squash on a baking tray, season well and add the oregano and chilli (if using). Cook for 10 minutes until starting to soften and then add the chickpeas. Continue to cook until the potato or squash is tender to a fork then toss the lentils through as well. Put to one side.
2. Make the dressing by combining all the ingredients. Remember to check the seasoning and lemon juice as you go.
3. When the potato, chickpea mixture has cooled add the rest of the ingredients and toss. If serving immediately finish with the yogurt dressing otherwise portion up and chill in the fridge along with the dressing in a separate container until you need it. Add some extra chopped herbs to serve.

Herby sweet potato, chickpea and feta salad- light, refreshing and simple!