Roast sweet potato, lentils and feta recipe | Sainsbury`s Magazine

Ingredients

• 1 large sweet potato, about 400g, scrubbed
• 2 tbsp olive oil
• 2 tsp ras el hanout spice blend
• 1 large red onion, thinly sliced
• 2 garlic cloves, finely chopped
• 1 x 250g pack precooked Puy lentils
• zest and juice of ½ lemon, plus wedges to serve
• 100g Greek-style yogurt
• 75g feta cheese or soft goats’ cheese
• ½ x 30g pack mint, leaves only