SUMMER SHRED SALAD

Ingredients

• 2 pcs Sweet potato
• 40 g Tahini
• 35 ml Water
• 13 g Maple syrup
• 50 g Arugula, raw
• 220 g Lentils, boiled, MRSJP

Method

1. Preheat oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
2. Spread the sliced sweet potato across the baking sheet. Bake in the oven for 30 minutes, stirring at the halfway point.
3. Meanwhile, prepare the dressing by combining the tahini, water and maple syrup in a jar. Season with a pinch of sea salt and black pepper to taste if you wish too. Seal with a lid and shake well to mix. Set aside.
4. Divide arugula into bowls and divide the lentils on top. Next, divide the roasted sweet potato between bowls. Drizzle with tahini dressing and enjoy!