Peel the sweet potato and cut into wedges. Toss in a bowl with 1 tablespoon of olive oil, salt and pepper and garlic granules. Place on a baking tray and roast in the oven for 20-25 minutes.
In a frying pan, add some olive oil and fry the shallots and garlic for 1 minute on a medium heat before adding the pre-cooked lentils. Cook for a few minutes until they are warmed through and season with salt.
Once the sweet potato is cooked, plate up with the lentils and top with the burrata torn apart. Drizzle with balsamic glaze and sprinkle over some fresh basil and chopped parsley. Chilli oil or flakes also work well with this dish if you like a little bit of spice.
Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).
