We might not all have the luxury of sharing food the way we used to, but when the opportunity arises to enjoy ourselves with loved ones – and that enjoyment includes something deliciously zesty, creamy, crunchy and savoury all at once – it should surely be taken. That brings me straight to this delicious, ever-so-shareable salad n’ fries recipe from last summer; a recipe so yummy, it has made a happy reappearance this summer!
Here’s to finding pleasure in the little things.
♥, Marisa
LOADED SWEET POTATO FRIES WITH ZESTY LENTIL SALAD
Serves 4
SALAD INGREDIENTS
1 small-medium cucumber, washed and diced
1-2 ripe tomatoes, diced (I used green, but any colour will do)
1 can (around 380g / 13.5 oz) of green or black lentils, drained and rinsed well
2 spring onions, sliced finely
1 small green chilli, deseeded and finely chopped (optional)
80 ml (1/3 cup) parsley or coriander, finely chopped
DRESSING INGREDIENTS
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp lemon juice (+ more to taste if needed)
A squeeze of lime juice
1/4-1/2 tsp garlic powder
Salt and pepper to taste
TO SERVE
2 ripe avocados, sliced
Oat fraiche or plant-based sour cream
Lime wedges (optional)
DIRECTIONS
- Prepare the sweet potato fries. Use one bag of store-bought oven fries or try my recipe for Crisp(ier) Sweet Potato Fries (make a double batch).
- While the fries are cooking, combine all salad ingredients in a large bowl.
- Combine all dressing ingredients in a small bowl.
- Pour dressing over the salad and toss through.
- Tip the salad onto the fries (or into a bowl to be served along with the fries). Arrange the avocado slices on top, along with some dollops of oat fraiche/sour cream. Serve immediately.
