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    Sweet potato with grilled tomato salsa & Puy lentils

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    • Sweet potato with grilled tomato salsa & Puy lentils

    Sweet potato with grilled tomato salsa & Puy lentils

    • Preparation time: 10 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4

    Ingredients

    4 x sweet potatoes, scrubbed
    400g large tomatoes, halved
    1 small red onion, sliced into thick rounds
    4 fresh jalapeños, 3 left whole and 1 sliced
    3 cloves garlic, unpeeled
    250g pack Puy lentils
    28g pack coriander, roughly chopped
    1 lime, juice
    1 tbsp olive oil
    4 tbsp soured cream
    4 tbsp grated Essential 50% Reduced Fat Mature Cheddar

    Method

    1. Preheat the oven to 220°C, gas mark 7. Prick the sweet potatoes all over, then bake for 40-50 minutes until tender.

    2. Turn the grill to high, with the shelf in a medium position. Put the tomatoes, onion, whole jalapeños and garlic onto a baking tray then grill, turning from time to time until nicely charred. The garlic and jalapeños will be ready more quickly, so set them aside and return the tomatoes and onion for a little longer, about 20 minutes in total. Peel the garlic and remove the chilli stalks before adding to a food processor along with the onion and tomatoes. Whizz until quite fine, then season.

    3. In a bowl mix the lentils with the coriander, lime juice and oil, then season. Split the sweet potatoes, and top with some lentils and salsa. Serve with a spoonful of soured cream, a sprinkling of cheese and extra sliced jalapeños.

    Your recipe note

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    Cook’s tip Baking sweet potatoes is easy and makes for a really satisfying meal. If time is pressing, you could cook them as wedges to speed things up a little. Delicious with all sorts of toppings, they are an endlessly versatile option for easy meals.

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