Lentil Salad with Tahini Dressing

Preheat the oven to 200 °C. Cut the sweet potatoes into cubes and spread them on a baking sheet. Toss them with 1 tbsp olive oil and ¼ tsp each of salt and pepper. Bake for 25 to 30 minutes, flipping once halfway through baking, until the potatoes are tender.

While the sweet potatoes are baking, prepare the pistachio salsa: Combine chopped cilantro, parsley, pistachios, lime zest, 1 tablespoon lime juice, and ¼ teaspoon each salt and black pepper. Add the rest of the olive oil and mix well. In a separate smaller bowl, combine tahini, remaining 1 tbsp lime juice and 1 tbsp water; mix until smooth.

In a large bowl, prepare the baked sweet potatoes and lentils, add the pistachio paste and mix thoroughly. Spread on a serving plate or bowl. Finally, drizzle with the tahini-lime mixture and serve.