Lentil, Mint & Fetta Salad

Toss the sweet potato in half of the olive oil and season with salt and pepper. Place in a single layer on a lined oven tray and cook in the oven for 20 minutes, or until tender.

Meanwhile, place the sugar snap peas and broccoli in a heatproof bowl. Pour over the boiling water from the kettle and stand for 2-3 minutes, or until just tender. Drain and refresh under cold water.

Combine the remaining oil and apple cider vinegar in a small bowl. Season to taste with salt and pepper. Add the lentils and toss to coat well in the dressing.

In a large bowl combine the mint, sugar snap peas, broccoli, dressed lentils, sweet potato and fetta cheese.