This recipe calls for Tikka Masala Paste Pots
Our authentic blend of aromatic ground spices for a beautifully balanced Tikka Masala dish, packed into a handy pot for two.
Puy Lentil & Sweet Potato Salad
A healthy salad made with Puy lentils and sweet potato flavoured with Patak's Tikka masala paste pot.
Ingredients
Serves 4 people
- 400g cooked, Puy lentils
- 150ml Water
- 1 Pataks Tikka Masala Paste Pot
- 800g Sweet potato (peeled and cut into wedges)
- 2 Tbsp oil
- 1/2 tsp Crushed black pepper
- 1/2 red onion thinly sliced
- 100g cherry tomatoes (quartered)
- Salt and pepper – To taste
- Juice of 1 lemon
- 3tbsp Fresh coriander chopped
Method
- Place sweet potatoes on roasting tray and toss with 1 tbsp of oil. Roast the sweet potato wedges in a pre-heated oven @180°C for 30 minutes.
- Fry the curry paste with the other tablespoon oil, add the water and lemon juice and lentils and cook for 3 – 5 mins.
- Layer the salad on a serving plate.
- Serve warm or cold as a salad with poppadoms & mango chutney for a crispy mouth feel.
-
Serves 4 people
- 400g cooked, Puy lentils
- 150ml Water
- 1 Pataks Tikka Masala Paste Pot
- 800g Sweet potato (peeled and cut into wedges)
- 2 Tbsp oil
- 1/2 tsp Crushed black pepper
- 1/2 red onion thinly sliced
- 100g cherry tomatoes (quartered)
- Salt and pepper – To taste
- Juice of 1 lemon
- 3tbsp Fresh coriander chopped
-
- Place sweet potatoes on roasting tray and toss with 1 tbsp of oil. Roast the sweet potato wedges in a pre-heated oven @180°C for 30 minutes.
- Fry the curry paste with the other tablespoon oil, add the water and lemon juice and lentils and cook for 3 – 5 mins.
- Layer the salad on a serving plate.
- Serve warm or cold as a salad with poppadoms & mango chutney for a crispy mouth feel.