If you haven’t experienced a salad featuring bocconcini mozzarella balls yet, you are in for a taste treat, Chef! These rounds of semi-soft, milky cheese is the creaminess this bold salad needs to balance the robust flavours of lentils, bell pepper, sweet cranberries & pickled onion. Fennel seeds & NOMU Cajun Rub elevate this salad to a new level of uniqueness. Finished with dollops of a yoghurt mayo.
Sweet Potato & Mozzarella Salad
Sweet Potato & Mozzarella Salad
with crispy lentils & dried cranberries
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Bocconcini Balls
- Cucumber
- Dried Cranberries
- Fennel & Cajun Mix
- Pickled Onions
- Salad Leaves
- Sweet Potato
- Tinned Lentils
- Yoghurt Mayo
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, the fennel & Cajun mix, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
LENTILS
Place the lentils in a bowl, coat in oil, and season. When the roast has 10-15 minutes to go, scatter the lentils over and roast for the remaining time until crispy.
SOME PREP
In a bowl, combine the pepper, the salad leaves, the Cucumber, the pickled onions, the cranberries, the bocconcini balls, a drizzle of olive oil, and seasoning. In a small bowl, add the yoghurt mayo and loosen with water in 5ml increments until a drizzling consistency.
DINNER IS READY
Make a bed of the roast, top with the loaded salad, and drizzle over the yoghurt mayo. Cheers, Chef!
Sweet Potato - 250g
Fennel & Cajun Mix - 7,5ml
Tinned Lentils - 60g
Bell Pepper - 1
Salad Leaves - 20g
Cucumber - 50g
Pickled Onions - 20g
Dried Cranberries - 20g
Bocconcini Balls - 2
Yoghurt Mayo - 60ml
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, the fennel & Cajun mix, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
LENTILS
Place the lentils in a bowl, coat in oil, and season. When the roast has 10-15 minutes to go, scatter the lentils over and roast for the remaining time until crispy.
SOME PREP
In a bowl, combine the pepper, the salad leaves, the Cucumber, the pickled onions, the cranberries, the bocconcini balls, a drizzle of olive oil, and seasoning. In a small bowl, add the yoghurt mayo and loosen with water in 5ml increments until a drizzling consistency.
DINNER IS READY
Make a bed of the roast, top with the loaded salad, and drizzle over the yoghurt mayo. Cheers, Chef!
Sweet Potato - 500g
Fennel & Cajun Mix - 15ml
Tinned Lentils - 120g
Bell Pepper - 1
Salad Leaves - 40g
Cucumber - 100g
Pickled Onions - 40g
Dried Cranberries - 40g
Bocconcini Balls - 4
Yoghurt Mayo - 120ml
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, the fennel & Cajun mix, and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
LENTILS
Place the lentils in a bowl, coat in oil, and season. When the roast has 15-20 minutes to go, scatter the lentils over and roast for the remaining time until crispy.
SOME PREP
In a bowl, combine the peppers, the salad leaves, the Cucumber, the pickled onions, the cranberries, the bocconcini balls, a drizzle of olive oil, and seasoning. In a small bowl, add the yoghurt mayo and loosen with water in 5ml increments until a drizzling consistency.
DINNER IS READY
Make a bed of the roast, top with the loaded salad, and drizzle over the yoghurt mayo. Cheers, Chef!
Sweet Potato - 750g
Fennel & Cajun Mix - 22,5ml
Tinned Lentils - 180g
Bell Peppers - 2
Salad Leaves - 60g
Cucumber - 150g
Pickled Onions - 60g
Dried Cranberries - 60g
Bocconcini Balls - 6
Yoghurt Mayo - 180ml
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, the fennel & Cajun mix, and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
LENTILS
Place the lentils in a bowl, coat in oil, and season. When the roast has 15-20 minutes to go, scatter the lentils over and roast for the remaining time until crispy.
SOME PREP
In a bowl, combine the peppers, the salad leaves, the Cucumber, the pickled onions, the cranberries, the bocconcini balls, a drizzle of olive oil, and seasoning. In a small bowl, add the yoghurt mayo and loosen with water in 5ml increments until a drizzling consistency.
DINNER IS READY
Make a bed of the roast, top with the loaded salad, and drizzle over the yoghurt mayo. Cheers, Chef!
Sweet Potato - 1kg
Fennel & Cajun Mix - 30ml
Tinned Lentils - 240g
Bell Peppers - 2
Salad Leaves - 80g
Cucumber - 200g
Pickled Onions - 80g
Dried Cranberries - 80g
Bocconcini Balls - 8
Yoghurt Mayo - 250ml
Frequently Asked Questions
What is the preparation time for Sweet Potato & Mozzarella Salad?
The preparation time for Sweet Potato & Mozzarella Salad with crispy lentils & dried cranberries is between 25 and 45 minutes.
What is the total time required to make Sweet Potato & Mozzarella Salad with crispy lentils & dried cranberries?
The total time required to make Sweet Potato & Mozzarella Salad with crispy lentils & dried cranberries is between 40 and 60 minutes.
How many servings does Sweet Potato & Mozzarella Salad provide?
4 servings
What are the main ingredients in Sweet Potato & Mozzarella Salad?
Bell Pepper, Bell Peppers, Bocconcini Balls, Cucumber, Dried Cranberries, Fennel & Cajun Mix, Pickled Onions, Salad Leaves, Sweet Potato, Tinned Lentils, Yoghurt Mayo
What is the nutritional information of Sweet Potato & Mozzarella Salad?
Calories: 747, Carbs: 107 grams, Fat: grams, Protein: 24.6 grams, Sugar: 33.9 grams, Salt: 815 grams
How do I prepare Sweet Potato & Mozzarella Salad?
DINNER IS READY: Make a bed of the roast, top with the loaded salad, and drizzle over the yoghurt mayo. Cheers, Chef! SOME PREP: In a bowl, combine the pepper, the salad leaves, the cucumber, the pickled onions, the cranberries, the bocconcini balls, a drizzle of olive oil, and seasoning. In a small bowl, add the yoghurt mayo and loosen with water in 5ml increments until a drizzling consistency. LENTILS: Place the lentils in a bowl, coat in oil, and season. When the roast has 10-15 minutes to go, scatter the lentils over and roast for the remaining time until crispy. ROAST: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, the fennel & Cajun mix, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Sweet Potato & Mozzarella Salad?
Bell Pepper, Bell Peppers, Bocconcini Balls, Cucumber, Dried Cranberries, Fennel & Cajun Mix, Pickled Onions, Salad Leaves, Sweet Potato, Tinned Lentils, Yoghurt Mayo
How many calories does Sweet Potato & Mozzarella Salad have?
747 calories
How much fat content does Sweet Potato & Mozzarella Salad have?
grams
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