Roasted sweet potato salad with freekeh and lentils

This is a nice, hearty salad that was very successful with my family and friends. I hope you like it as much!

Ingredients (serves 4-6)
- 3 large sweet potatoes, peeled and cut into bite size cubes
- 1 cup freekeh, boiled according to instructions on the packaging
- 1/2 cup lentils
- 1 bay leaf
- a handful fresh parsley
- 3 Tablespoons extra virgin olive oil, plus more for roasting
- 3 Tablespoons balsamic vinegar
- 2 Tablespoons maple syrup/honey, or more, to taste
- salt and pepper, to taste

Place the sweet potatoes into an oven proof dish, toss with some olive oil then roast at 400F until fork tender. Cover the lentils with plenty of water, add the bay leaf and boil until tender. In a large bowl, gently combine the freekeh with the sweet potatoes, drained lentils, salt and pepper. In a small bowl, whisk together the maple with the balsamic then gradually add in the olive oil. Pour the dressing over the salad and toss lightly. Enjoy!

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