Step 1

SWEET POTATOES: Preheat oven to 400°F or 200°C. Peel and chop 1½ pound sweet potatoes into 1-inch (2.5 cm) cubes and add them to a baking tray.Toss with a drizzle of olive oil, 2 pinches of salt, and a pinch of black pepper and bake for 20 to 30 minutes or until fork tender.

Step 2

LENTILS: Drain and rinse 1 can (15 ounces) lentils, or cook ⅔ cup dry lentils in lightly salted boiling water for 15 to 30 minutes or until tender.

Step 3

DRESSING: In a small bowl, whisk 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1½ tablespoons mustard, 1 small garlic clove (grated), 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon salt, and ⅛ teaspoon black pepper until well combined.

Step 4

SALAD: To a large bowl, add roasted sweet potatoes, lentils, dressing, 3 tablespoons parsley, and toss until combined.Taste and adjust for salt before serving. Optionally, add 2 tablespoons pistachio nuts and 2 ounces feta cheese crumbled on top.

Step 5

MAKE IT A MEAL: Turn lentil sweet potato salad into a delicious meal by serving it on lettuce or watercress leaves, topped with a dollop of yogurt tahini sauce or tzatziki, and with a side of warm pita bread or couscous.