Winter lentil salad

Favourite wintertime salad and trust me the crispy kale is woooorth it!

INGREDIENTS (serves 2)
- 300g lentils
- 1 sweet potato
- 1 aubergine
- 1 spring onion
- 1 handful of walnuts
- 1 handful of chopped kale

Dressing: (combine ingredients below)
- 4 tbsp of yoghurt
- 2 tbsp extra virgin olive oil
- juice 1/2 lemon
- handful of chopped fresh dill
- salt & peper to taste

1. Set oven to 200 degrees. Chop sweet potato and aubergine and add to a baking tray lined with baking paper. Drizzle with olive oil, salt & pepper and put in the oven for 20 mins until soft and starts to colour.
2. In the meantime on another baking tray spread the kale with some salt and olive oil and bake in the oven until crispy for the last 5 minutes of the veggies oven time.
3. Make the dressing (see above).
4. Roughly chop the walnuts and roast them in a hot, dry pan. Keep a close eye on them so they don’t burn.
4.Slice the spring onion. Rinse the canned lentils under some cold water.
5. Time to plate! Combine all ingredients in a salad bowl and top generously with the dressing. Enjoooy!✨