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Sweet Potato, Lentil & Yorkshire Wensleydale Salad

Sweet Potato, Lentil & Yorkshire Wensleydale Salad
Serves 4-6 Prepare in

A hearty, simple-to-make salad packed with flavour and using Yorkshire Wensleydale as a perfect substitute for Feta cheese. Created by Yorkshire Rapeseed Oil. Serve as a healthy lunch or dinner, or serve six as a side salad.

Ingredients

  • 100g Yorkshire Wensleydale Cheese, crumbled
  • A good drizzle of Yorkshire Rapeseed Oil
  • 1 large sweet potato, peeled and cubed (approximately 500g in weight, and 200g when cooked)
  • 100g cooked green lentils
  • 60g wild rocket leaves, we used Florette Simply Wild Rocket
  • Good drizzle of Yorkshire Rapeseed Oil Honey & Mustard Dressing

Method

  1. Preheat your oven to 180oC / 160oC Fan / 350oF / Gas Mark 4.
  2. Start by tossing your prepared sweet potato in a drizzle of Yorkshire Rapeseed Oil, season well and arrange on a baking tray. Roast until tender and lightly browned. This should take around 25 to 30 minutes.
  3. Leave to cool and when ready to serve simply mix together with the other salad ingredients and a good drizzle of Honey & Mustard Dressing, to taste. Serve immediately.

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Wensleydale Creamery, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN

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