Sweet Potato And Lentil Salad

• 2-3 long sweet potatoes, sliced
• 1 tablespoon each of ground cumin and smoked paprika
• 1/3 cup olive oil + 1 tablespoon spare
• 1 can of brown (French) lentils, drained and rinsed
• Juice of one lemon
• 1 clove of garlic, chopped finely
• 1 punnet of cherry tomatoes, sliced in half
• 3/4 cup feta, crumbled
• 1 bunch parsley leaves, roughly chopped
• 1/2 cup slivered almonds or pinenuts, toasted

1. Preheat your oven to 410 F (210 C) and line two baking trays with waxed baking paper
2. Toss the sweet potato in 1 tablespoon of oil and the spices, season with salt and pepper and lay out in a single layer across the two baking trays and bake for about 20 minutes or until golden and slightly crisped
3. Optional: If your cherry tomatoes aren't great and you're using cheap feta, bake these as well, for 10 minutes at the end
4. In your serving bowl/bowls, add the 1/3 cup olive oil, lemon juice, garlic, lentils, parsley and nuts (Note: I prefer to spread these across two bowls)
5. To serve, add your baked sweet potato, cherry tomatoes, feta and croutons and toss

long sweet potatoes, ground cumin, olive oil , brown, lemon, clove of garlic, punnet of cherry tomatoes, feta, parsley, pinenuts

Taken from food52.com/recipes/38181-sweet-potato-and-lentil-salad (may not work)