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This feel-good salad with two of my favorite things, lentils and sweet potatoes, partnered with heirloom peppers and sundried tomatoes to create a dish that's filling, healthy and delicious. By providing both high fiber and protein, the lentils make this salad filling enough to be a meal by itself or a side dish with your favourite grilled chicken or salmon.
SaladDressing

250 g Beluga lentils
700 ml Water
600 g Sweet potatoes, peeled and cut into thick slices
250 g Padrón peppers
2 tbsp Olive oil
3 Sundried tomatoes, sliced
3 Cherry radishes, sliced
1 tbsp Chives, chopped
Lollo Bianco

1 tbsp Sherry vinegar
1 tbsp Fresh lemon juice 5 tbsp Olive oil
1 clove Garlic, minced
1 tsp Fresh thyme leaves
Sea salt and freshly ground black pepper

Rinse beluga lentils under running water. Drain and place them in a medium saucepan. Add the water and bring it to a simmer over medium-high heat. Continue to cook them over low heat, stirring occasionally and adding liquid if necessary, until the lentils are tender but not mushy, 25-30 minutes.
While lentils cook, preheat oven to 200C/400F. Toss the sweet potato slices with 1 tbsp of olive oil and season with salt and pepper. Arrange them in a single layer on a parchment-lined baking tray. Bake for 30 minutes until golden brown.
Toss padrón peppers with 1 tablespoon of olive oil until completely combined. Roast at 200C/400F for 10-15 minute...