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Sweet Potato, Lentil & Feta Cheese Salad

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Sweet Potato, Lentil & Feta Cheese Salad

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Ingredients

Serves 4

2 large sweet potatoes, peeled and cubed

Charlie & Ivy’s Cold Pressed Rapeseed Oil

150g cooked green lentils

100g feta cheese, crumbled

60g bag of rocket leaves

Good drizzle of Charlie & Ivy’s Mango & Chilli Dressing

Details

Method

Preheat the oven to 200oC. Toss the butternut squash in the rapeseed oil, season and arrange on a baking try. Roast until the butternut squash is tender and lightly browned. Should take around 25 to 30 minutes.

Leave to cool and then mix with the other salad ingredients and a good drizzle of Mango & Chilli dressing.

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