Over the last week I’ve been feeling really sick with a cold resulting in me feeling really lethargic and irritable, everything I’ve eaten has not satisfied me in the slightest not even soup and being on a diet hasn’t helped much either.
I was determined that lunch today would be full of the things I love, the dish served was a delicious warm Lebanese spiced roasted butternut and sweet potato salad with beluga lentils and pomegranate. I was really pleased with the results as I could actually taste all the spicing and flavours for the first time in days, the road to discovery is definitely in sight. I guess eating bright vibrant food helps to rebuild the soul too.
Warm Lebanese spiced roasted butternut and sweet potato salad with beluga lentils and pomegranate
Prep 15 minutes
Cooking time 1hr
1 small sweet potato, peeled and chopped into cubes
1/4 butternut squash, peeled and chopped into cubes
2 romanesco peppers, cut in half
1 tbsp Lebanese spice blend ( equal quantities of ground: cinnamon, clove, ginger, nutmeg, all spice, coriander)
1 tbsp olive oil
1tsp sea salt
For the salad
1 small pomegranate, de-seeded + juice
10 on the vine cherry tomatoes, quartered
1/4 portion cucumber, chopped into small cubes
mixed lettuce leaves
125g ready to eat beluga lentils
1tsp olive oil
sea salt, to season
plack pepper, to season
Pre heat the oven to 180c
In a tray add all the ingredients for roasting except for the peppers, combine the ingredients and roast for 40 minutes.
While the sweet potatoes and butternut squash are roasting prepare the rest of the salad ingredients and combine in a bowl.
Oil the peppers and add to the roasting pan for 20minutes.
Remove the peppers, sweet potatoes and butternut squash from the oven after 20 minutes.
Peel the skin from the peppers and slice into strips, add the peppers, butternut squash and sweet potatoes to the rest of the salad ingredients, combine and serve.
A great addition to this dish would be toasted walnuts…… wish I thought of that before i ate it !