Warm Ruby Lentil Salad with Roasted Sweet Potato, Grilled Radicchio, Spiced Goat Cheese and Pomegranate Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Place the sweet potato on the tray and toss with 30 ml (2 tbsp) olive oil, half of the cumin, half of the smoked paprika, the cinnamon, 3 g (1/2 tsp) salt, and a pinch of black pepper. Roast for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until tender and golden.

3. 3

   Meanwhile, place the lentils and water in a saucepan. Bring to a boil, reduce the heat, and simmer for 20 to 25 minutes until tender but still holding their shape. Drain well and keep warm.

4. 4

   In a small bowl, whisk together the pomegranate molasses, red wine vinegar, honey, Dijon mustard, 15 ml (1 tbsp) olive oil, 1 g (1/4 tsp) salt, and a pinch of black pepper until emulsified.

5. 5

   Toss the goat cheese with the remaining cumin and smoked paprika to give it a spiced finish. Set aside.

6. 6

   Heat a grill pan or large skillet over medium-high heat. Brush the radicchio and red onion with the remaining 15 ml (1 tbsp) olive oil. Cook the radicchio for 2 to 3 minutes per side and the onion for 3 to 4 minutes, until lightly charred and tender. Season with the remaining salt and pepper.

7. 7

   In a large serving bowl, combine the warm lentils with half of the vinaigrette. Add the roasted sweet potato, red onion, and fresh parsley, and toss gently.

8. 8

   Arrange the grilled radicchio on top, scatter over the spiced goat cheese, and finish with the toasted pumpkin seeds. Drizzle with the remaining vinaigrette and serve right away.

9. 9

   For a stronger contrast, let the salad rest for 5 minutes before serving so the lentils absorb the vinaigrette while the radicchio keeps its texture.