Kale, sweet potato & beetroot salad

1. Arrange sweet potato slices in a single layer over a baking paper-lined baking tray. Spray with cooking spray. Bake in a 200C oven (fan-forced) for 20-25 minutes, until tender. Cool. 
2. Place kale, lentils and sweet potato in a large bowl. Season with freshly ground pepper and toss gently. Arrange over a large platter. Top with beetroot, feta and walnuts.  
3. To make dressing, place all ingredients in a screw top jar and shake well.  
4. Drizzle dressing over salad to serve. 

Tips

• Reduce prep time by replacing kale leaves with 175g of any packaged, chopped leafy salad mix.
• Sweet potato can be microwaved instead of roasted, if preferred. Place slices over base of a large microwave-safe dish, overlapping slightly. Cover with damp paper towel and microwave on High for about 6 minutes, or until tender. Drain and cool.
• To toast walnuts, spread over a baking tray and bake in 160C oven (fan-forced) for 5-6 minutes. 
• Salad (without dressing) can be assembled up to 3 hours ahead. Keep, covered in the fridge. Drizzle with dressing just before serving. 
• For a warm, non-vegetarian salad, lentils can be replaced with 300g lean lamb or beef steaks. Grill or panfry steaks in a non-stick pan until cooked to your liking. Rest 5 minutes then slice thinly.  Arrange over salad.