Indian-style spiced kumara salad

Author: Rebecca Johnston

Photographer: Devin Hart

Serves: 4

Time to make: 50 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

700g kumarasweet-potatoX, unpeeled, rinsed, chopped in rough chunks
2 tablespoons medium-heat curry powder
4 tablespoons olive oil
½ x 420g can no-added-salt lentils, drained
3 cups cos lettuce, roughly chopped
100g feta cheese, diced or roughly crumbled
2 cups spinach
½ cup roasted almonds, lightly ground with mortar and pestle

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Instructions

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1 Heat oven to 200°C. Line an ovenproof dish with non-stick paper.

2 In a medium-sized bowl combine kumara, curry powder and oil. Mix well so kumara is covered in oil mixture. Roast in dish for 30 minutes. Remove from oven and set aside to cool.

3 In a large salad bowl combine remaining ingredients, including warmed kumara and any remaining oils. Mix lightly and serve drizzled with your favourite olive oil if you prefer.

Variations

Make it gluten free: Check spices are gluten free.

Nutrition Info (per serve)

Calories 528 cal

Kilojoules 2210 kJ

Protein 13 g

Total fat 28 g

Saturated fat 6 g

Carbohydrates 50 g

Sugar 9 g

Dietary fibre 10 g

Sodium 540 mg

Calcium 220 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.