Recipe Lightly toast the sliced almonds in a small pan over medium heat. When ready, transfer them on a tray, let them cool completely and set aside for later. Boil the beluga lentils according to the preparation instructions on the package. In a baking dish, toss the cubed sweet potato with some olive oil, salt and pepper according to taste. Add the garlic cloves, fresh rosemary and bake it in a preheated oven at 220 °C for 40 – 45 minutes until caramelized. In a small jar with lid, add 4 tbsp extra virgin olive oil, 2 teaspoons of mild mustard, the juice from half orange, a few drops of lemon juice, salt & pepper according to taste. Close the jar with the lid and shake well until all ingredients are well emulsified. On a serving plate, combine the fresh spinach, arugula, baked sweet potato, beluga lentils, and drizzle with the mustard dressing. Add the QUAKER crunchy oat bites with nuts and some extra toasted sliced almonds.

by Alexandra Mitsiou