2 sweet potatoes, medium-sized
1 pinch chili flakes, dried
1/ 2 red onion, thinly sliced
1 x 250g can of cooked lentils, drained
75 g feta, crumbled
2 Tbsp. of Balsamic vinegar
4 Tbsp. of Olive oil
1 tsp. of Dijon mustard
2 Tbsp. pf fresh flat-leaf parsley, chopped
Salt and pepper, for seasoning
Preheat the oven to 395 F.
Put the sweet potato in a large shallow baking tray, drizzle with 2 Tbsp. olive oil and the chili flakes, season well and roast for 30 minutes, turning occasionally, or until tender and turning golden.
In a medium bowl, mix rest of olive oil, balsamic vinegar, Dijon mustard, and season with salt and pepper.
Add lentils, red onion, parsley, and combine until they’re fully coated with dressing.
In a shallow serving platter, add lentils, top with the roasted potatoes and crumbled feta.