Ingredients

• 150 g Fine bulgur
• 100 g Red lentils
• 1 medium, diced Sweet potato
• 1/2 finely chopped Red onion
• 1/2 diced Cucumber
• 150 g, halved Cherry tomatoes
• 1/4 cup, chopped Fresh parsley
• 2 tbsp, chopped Fresh mint
• 50 g, crumbled (optional) Feta
• 2 tbsp, toasted Slivered almonds
• 2 tbsp Olive oil
• To taste Salt and Pepper
• 3 tbsp Tahini
• 2 tbsp Fresh lemon juice
• 2-4 tbsp Water
• 1 small clove, minced Garlic
• 1/2 tsp Ground cumin
• 1/4 tsp Salt (for dressing)

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Place the diced sweet potato on a baking sheet, drizzle with 1 tbsp of olive oil, season with salt and pepper, and roast for 20-25 minutes or until tender and lightly caramelized.

2. 2

   Meanwhile, cook the bulgur according to package instructions (usually by covering with boiling water and letting it rest for 10-15 minutes). Fluff with a fork.

3. 3

   Cook the red lentils in a pot of boiling water for about 10-15 minutes, until tender but still slightly firm. Drain.

4. 4

   In a large salad bowl, combine the cooked and cooled bulgur, red lentils, roasted sweet potato, red onion, cucumber, cherry tomatoes, parsley, and mint.

5. 5

   Prepare the dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic, cumin, and salt. Add water spoon by spoon until a creamy and smooth consistency is achieved.

6. 6

   Pour the dressing over the salad and mix well to coat all ingredients.

7. 7

   Stir in the crumbled feta and toasted slivered almonds just before serving. Adjust seasoning if necessary.