It's Spring! So a yummy lentils, sweet potato and feta salad is in order. Textures and flavors wise, this one is on point ! A delicious vegetarian meal, filled with good plant-based proteins and it's so fresh.

I made a quick tahini sauce (sesame paste) with yogurt, it brings some tanginess and creaminess to this delicious lentil salad. Instead of lime, you could put lemon. Use what you have on hands !

Fresh parsley is key ingredient here, brings a lot of freshness to that salad. You can also throw a little mint in there !

Lentils, sweet potato and feta salad (serves 2) :

• 1 sweet potato
• 150 g dried lentils
• 1/2 feta block
• 3 tbsp fresh parsley
• 100 g greek yogurt
• 1 tbsp tahini (sesame paste)
• 1/4 lime
• Salt and pepper
• Olive oil

Preheat the oven at 180°C/350°F.

Peel the sweet potato and cube it. Put the cubed sweet potato on a baking sheet, drizzle with olive oil and season with salt and pepper. Mix well. Bake for 20 minutes, must be golden and soft.

Put the lentils in 3 liters of cold water. Bring it to a boil and let it cook for 15 to 20 minutes after boiling point. Drain the lentils and cool them by running them under cold water.

Chop the parsley finely. In a bowl, mix the parsley and lentils together.

Prep the sauce by mixing the yogurt, tahini and lime. Season with salt and pepper to taste.

In a serving bowl, make a bed of the lentils + parsley mix. Put the sweet potatoes on top. Crumble the feta and drizzle the sauce all over.

Serve and enjoy !