Are you stuck in a lunch time food rut? It’s easy to get into the routine of eating the same things for lunch each week. This is especially true if you don’t have much time on your hands – you tend to go on autopilot and stick with the familiar for ease. Now’s the time change things up and make lunch times exciting again with this wholesome lentil ribbon salad with feta and ras el hanout sweet potatoes.
When I was commuting to London for work, I always found it difficult to know what to pack for my lunch. At the weekend I would batch make my lunches for the week, but sometimes by the middle of the week I was bored with eating the same lunches over and over. Often I would end up spending lots of money in the local coffee shops and buying takeouts from the nearby sushi restaurants. Not that there is anything wrong with buying your lunch from the shops and I loved my bought in lunches, they were a lovely albeit expensive treat; the cost soon added up. Also, sometimes when I thought I was making the most wholesome choice for lunch, it actually wasn’t, particularly in relation to the amount of hidden sugar and salt in the food.
Are you stuck in a lunch time food rut? Change things up with this wholesome lentil ribbon salad with feta and ras el hanout sweet potatoes.
- 1 carrot
- 1 courgette
- 400 g green lentils (cooked)
- 50 g feta cheese
- 2 sweet potatoes
- 3 tbsp ras el hanout paste
- mixed salad leaves
Preheat the oven to 200 degrees.
Peel the sweet potatoes and cut into cubes. Coat them with the ras el hanout paste and bake for 15-20 minutes in the oven. Set aside once cooked.
Using a speed peeler, create ribbons with the carrot and courgettes. In a large bowl, place them on top of the mixed salad leaves.
Pour over the green lentils, feta cheese, and baked sweet potato cubes.
I’m on a real salad kick at the moment and absolutely love how versatile and exciting you can make them. I know many think that salads are boring and will have them reaching for the biscuit tin an hour later. For me, experimenting a mix of legumes, grains and fibrous vegetables and protein make them more satisfying. My go to add-ins are lentils, chickpeas, quinoa, cous cous, feta cheese, salmon, tuna, sweet potatoes, halloumi, feta cheese, roasted vegetables, hummus. I know as long as I’ve thrown a few of these ingredients into my salad, it’s going to be good!
El ras hanout paste is a new addition to my kitchen cupboards. I’m always looking for new spices and ingredients to try and since I love North African food I’m shocked that I hadn’t come across it sooner. Roasting the sweet potatoes in the paste really brings out the sweetness in the potatoes while adding a wonderful Moroccan flavour. If you’re bored of using the same old spice blends then I can definitely recommend ras el hanout as an easy way to make your lunches more exciting.