Roast Sweet Potatoes with Lentils and Spinach

800g small sweet potatoes
Olive oil.
2tbsp maple syrup
150g French green lentils.
1tbsp balsamic vinegar.
2 cloves of garlic,peeled and thinly sliced.
1/2 red chili, cut into thin strips.
400g spinach.    ( I used chard from my allotment)

Preheat the oven 240C, Gas 9, Fan 220C

Peel and quarter the sweet potatoes lenghtways. Toss in 3tbsp of olive oil and season. Place in a large roasting dish in a single layer.

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Roast for 20 minutes, then drizzle with 2tbsp of maple syrup and roast for 10-15 minutes until golden and sticky.

At the same time, cook the lentils in boiling salted water for 20-25 minutes until tender.

Drain into a sieve. Return to the pot and stir in 2tbsp of olive oil and 1 tbsp of balsamic vinegar. and season.

Heat 1tbsp of olive oil in a large frying pan over a medium heat. Add 1/2 the garlic and chili and once sizzling add 1/2 the spinach and cook, stirring until wilted. Remove to a bowl and repeat with the rest. Season and drain off excess liquid..

Add the lentils and spinach to the sweet potatoes and lightly mix together.

Serve hot or warm.