Cinnamon Roasted Sweet Potato, Black Rice Salad with Apple, Pecans & Pomegranate with a Dijon Orange Dressing

Serves 4 as a main or 6-8 as a side dish.

Ingredients:
For the roasted sweet potato:
2 sweet potato, peeled and diced into 2cm cubes
2 tbsp olive oil
salt and pepper to taste
1 tsp cinnamon

For the salad:
1/2 cup black rice
2 sweet apples, diced. We used gala
1/2 cup pecans, roughly chopped
1 pomegranate, deseeded
30g fresh mint, thinly sliced
1 tin of green lentils, drained

For the dressing:
The juice of half an orange
1 tbsp balsamic vinegar
1 tbsp maple syrup
1/2 tbsp dijon mustard
1/2 tsp sea salt
Black pepper, to taste

Method:

1. Start by preheating your oven to 180 degrees.

2. Peel and dice sweet potato and add to a baking tray with olive oil, salt, pepper and cinnamon. Massage the sweet potato to ensure coated evenly then roast in the oven for 40 minutes.
   
   
   

3. Meanwhile, boil the black rice for 40 minutes until cooked. Drain and cool by running under cold water and then add to a large serving bowl.

4. Add drained lentils, diced apples, chopped pecans, pomegranate seeds and sliced mint to the bowl with the black rice.
   
   
   

5. Once the sweet potato is nicely roasted, soft and browned on the edges, add to the bowl with the other salad ingredients.

6. Whisk together the dressing ingredients in a small bowl and then pour over the salad. Mix together to ensure the dressing has fully coated the salad.
   
   
   

7. Serve right away or store in the fridge for 3 days.