Roasted Vegetable Salad with Lentils and Balkan Cheese

Preheat the oven to 225 °C and line a baking dish with baking paper.

Thoroughly wash the sweet potatoes and cut them into pieces. Wash the carrots and slice them. Peel the garlic and finely chop it. Place everything in the baking dish, season with salt, black pepper, dried thyme, white wine vinegar, and oil, and mix well. Roast in the oven for about 15 minutes.

Rinse the lentils under cold water in a sieve and let them drain well. Then place them in a bowl and season with half a tablespoon of oil, salt, and black pepper.

Rinse the arugula under cold water in a sieve and let it drain well. Mix it in a bowl with the prepared dressing.

After 15 minutes of roasting the vegetables, add the lentils to the baking dish and roast for another 10–15 minutes.

Serve the roasted vegetables with lentils on plates, add the arugula salad, and sprinkle with Balkan cheese. Enjoy.