Roasted kumara, lentil and broccoli salad

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

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Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

650g kumarasweet-potatoX, peeled, cut in 2cm dice

500g broccoli, cut in florets

2 x 400g cans lentils, drained, rinsed

½ cup low-fat plain yoghurt

1 tablespoon tahini

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Instructions

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1 Preheat oven to 180°C. Line a large baking tray with baking paper. Place kumara on tray, spray with oil and season with ground black pepper. Bake for 25 minutes or until tender.

2 Meanwhile, blanch broccoli until bright green and tender- crisp. Drain well.

3 In a large mixing bowl place kumara, broccoli and lentils. Season with ground black pepper and stir to combine.

4 In a small bowl combine yoghurt and tahini adding 1–2 tablespoons warm water to thin consistency if necessary.

5 Drizzle salad with dressing before serving.

Variations

Try sprinkling salad with some lightly toasted sesame seeds. Add chopped fresh coriander or walnuts to boost the flavour.
Make it gluten free: Check yoghurt is gluten free.

Nutrition Info (per serve)

Calories 382 cal

Kilojoules 1600 kJ

Protein 18 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 65 g

Sugar 11 g

Dietary fibre 14 g

Sodium 450 mg

Calcium 160 mg

Iron 5.5 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.

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