Charred Sweet Potatoes with Butter Bean Hummus & Lentil Salad

Say hello to one of our favorite meals as of lately. It features the three essential C's: Charred, Creamy and Crunchy. So check out the shoppinglist below and let's have dinner together!

• 2 large sweet potatoes
• 1 tbsp olive oil
• 1/2 tsp flaky sea salt

• 1 x 400 g / 14 oz can / tetra pack cooked brown lentils (equals 230 g / 1 cup rinsed lentils)
• 3 celery stalks
• 1/2 cucumber
• 2 tbsp pickled capers
• 3-5 dates, pitted (or dried apricots)
• 1 handful dill
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tbsp lemon juice
• 1/2 tsp sea salt & pepper

• 1 x 400 g / 14 oz can cooked butter beans (large white beans)
• 80 ml / 1/3 cup hot water
• 80 ml / 1/3 cup tahini (+ more for serving)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp lemon juice
• 1 tsp flaky sea salt (start with less if the beans are already salted)