Wash the sweet potatoes thoroughly under runny water. Slice them thin (about ¼ inch/ 0.5 cm) and place them onto your grill. You can brush them with a little olive oil and sprinkle with salt (optional). Grill them for 4 minutes, turn them around and grill for a further 2-3 minutes or until done.
Meanwhile, bring a pot of water to a boil and add the split lentils in. Reduce the heat and cook until ready (Check the package instructions to see the cooking time).
Chop the chives/spring onions and radishes. Cut the onion into halves or quarters and place it onto the grill. The onion will need about 4 minutes to cook.
For the dressing:
In a bowl/small jar combine all the ingredients. Stir until smooth.
Transfer all the veggies onto a plate/tray or a bowl and sprinkle generously with crumbled Feta cheese.
Serve hot or cold with honey mustard dressing.
I used red split lentils because that was what I had on hand. You can use any split lentils instead. Just bear in mind that they cook pretty fast so it’s better to keep an eye on them during cooking. You can also use ready-cooked split lentils.
If you don’t have extra virgin olive oil, use normal olive oil. I do not recommend using sunflower or vegetable oil as a substitution.
For the honey mustard dressing you can adjust the amount of each ingredient to your taste.
Onion can also be used raw (sliced thinly into rings) but I highly recommend grilling it.
Use chives or spring onions or both. Alternatively you can omit these and use just the grilled onion.
Course: Dinner, Lunch, Salad, Side Dish
Keyword: Sweet Potato Salad
Grilled Sweet Potato Salad
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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