Watch the Full Step-by-Step
Servings: 4
- Large bowl
- Chef's knife
INGREDIENTS
- 2 medium sweet potatoes, cubed
- 1 medium leek, sliced into rounds
- 1 head romaine lettuce, chopped
- 2 cups arugula leaves
- ½ cup cooked black lentils
- ½ cup black olives
- 3.5 ounces/100 grams feta cheese, crumbled
- ¼ cup pumpkin seeds
- Dressing:
- ¼ cup tahini
- ½ teaspoon mustard
- 2 tablespoons honey
- ½ teaspoon salt
- 3 garlic cloves, crushed (about 1 tablespoon)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ¼ cup water
INSTRUCTIONS
- Heat oven to 350°F/180°C.
- Toss the sweet potatoes with olive oil and salt, then spread on a parchment-lined sheet pan with the leek. Roast until tender and lightly caramelized, about 30 minutes.
- Arrange the romaine, arugula, lentils, roasted vegetables, and olives on a serving platter.
- Whisk the tahini, mustard, honey, garlic, salt, lemon juice, olive oil, and water until smooth and pourable. Adjust with more water as needed.
- Drizzle the dressing over the salad, then finish with feta and pumpkin seeds. Serve immediately.