Serves 4 people
Prep time 1 hour
1 kg sweet potatoes
2 tbsp Nicolas Vahé Olive oil
200 g feta cheese
1 tbsp Nicolas Vahé Spices / vegetables
1 tsp Nicolas Vahé Salt / french sea salt
200 g green lentils
200 g kale, finely chopped
50 ml Nicolas Vahé Dressing / basil
1 handful blackberry
1 handful broad-leaved parsley, roughly chopped
½ jar Nicolas Vahé Nuts / smoked almonds, roughly chopped
Scrub the sweet potatoes and cut them into chunks. Boil them in salted water for 15 minutes, or until the potatoes are tender. Drain well and leave to cool.
Preheat the oven to 200 C., without fan.
On a baking tray lined with baking paper, crush the sweet potatoes with a fork, leaving them chunky. Brush the crushed potatoes with olive oil and top with crumbled feta cheese. Sprinkle with spices for vegetables and salt. Roast the potatoes in the oven for 20 minutes, or until golden and crisp.
Boil the green lentils following the instructions on the pack. Drain well and leave to cool.
In a large bowl, toss green lentils, kale and salad dressing. Top the salad with the roasted potatoes, feta cheese, blackberry, parsley and smoked almonds.
Extra virgin olive oil
Salt, French Sea
Nut Mix – Smoked Almonds
Hungry for more?
Prep time 1 hour + 1 hour to rise Makes 10-12 swirls Difficulty Medium Ingredients 130 g butter 300 ml whole milk 50 g fresh yeast 2 eggs 1 glass of Nicolas Vahé Sugar / Lemon 1 pinch of salt 1 bag...
Prep time 45 minutes + 2 hours to riseMakes 1 loafDifficulty Easy Ingredients400 ml cold water150 ml butter milk100 ml Nicolas Vahé Beer / Brown Ale25 g fresh yeast15 g salt1 bag of Nicolas Vahé...
Prep time 45 min. + 1 hour to riseMakes 1 focacciaDifficulty Easy Ingredients600 ml lukewarm water20 g fresh yeast1 tsp salt3 tbsp Nicolas Vahé Olive Oil / Herbes Provence1 bag of Nicolas Vahé Bread...