Only a few days until I’m done with exams and until I’m a free girl again! It feels surreal! I have so many plans what to do with all this sudden spare time… transitioning from university stress to a recreational overload, that’s how I roll. And as the name suggests, I’m a pro at recreation (and baking tartes)!
I have multiple lists about how to spend my two month of semester break. It mainly involves a lot of reading, lots of blogging (and eating), a few trips with Christian, as well as spring cleaning and re-organising the apartment. To some people this might sound like a lot of boring stuff and work, but to me this is everything I could wish for. I even thought about trying some yoga, which is a big deal for me. I’m not the most flexible person to be honest and my perseverance is kind of low when it comes to exercise. Do any of you know some good youtube videos for beginners? Then hit me! Help is much appreciated.
This salad stands for everything I wish for in my upcoming free time. It’s comforting, warm, healthy, but also colourful and a little bit special. Oh and very delicious, too. Winter salads are all about roasted root veggies. They come in all different shapes and colours, so it’s safe to say your salads won’t ever be boring. Sweet potato is only one option, feel free to use other vegetables, like squash or carrots. I also opted for lentils as my source of protein and to add a nice earthy flavour. Make sure to not cook them all the way, you want them to be firm to the bite. Avocado is always a nice addition to salads, they are creamy, they are delicious, they are healthy! Serve it as an appetizer or as a main dish with some whole grain bread.
For the salad:
400 gram purple sweet potato (or regular sweet potato, or any other root veggie)
1 tablespoon olive oil
1 teaspoon thyme
1 pinch of sea salt and pepper
100 gram red lentils
400 gram salad greens
1 ripe avocado
For the dressing:
7 tablespoon lemon juice
5 tablespoon olive oil
1/2 tablespoon dijon mustard
1 teaspoon agave syrup
1/2 teaspoon sea salt
1 pinch of pepper
1. Preheat the oven to 220°C.
2. Cut the sweet potato in 2-3 millimeter thick slices. Divide the onion into eights and transfer both veggies in a medium sized bowl. Add the olive oil, thyme, salt and pepper and stir until everything’s well coated.
3. Distribute the veggies on a baking sheet and bake for about 20 minutes until well baked and charred at the edges.
4. In a small pot bring water to a boil and cook the lentils. Don’t cook them all the way, you want them to be still firm. Drain and set aside.
5. Combine all the ingredients for the dressing in a small bowl and whisk until creamy.
6. Wash the salad and drape on plates or in a bowl and drizzle with the dressing. Add the lentils and the baked veggies. Cut up the avocado and place on top. Garnish with some freshly ground pepper. Enjoy!