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Sweet Potato, Lentil & Feta Salad

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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30 mins
Serves 4

2 large carrots, cut into cubes

1 red onion, finely sliced

2 medium sized sweet potatoes, cut into cubes

3 tbsp Mr Hugh’s chilli infused rapeseed oil (or garlic if you fancy something without spice)

2 tbsp Mr Hugh’s basil infused rapeseed oil

2 tbsp balsamic vinegar
1 x 250g pack cooked Puy lentils

75g feta, crumbled

50g rocket


Preheat the oven to 220°C. Put the carrot, onion and sweet potato in a large shallow baking tray, drizzle with 2 tbsp Mr Hugh’s chilli (or garlic) infused rapeseed oil season well and roast for 30 minutes, turning occasionally, or until tender and turning golden.


Emulsify the Mr Hugh’s basil oil and the balsamic vinegar by whisking together ready to top the salad later.


Heat the lentils according to the pack instructions, and then scatter over a serving platter. Top with the roasted vegetables, crumbled feta and rocket then drizzle with the dressing made earlier.

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