Roasted vegetable salad with lentils

Clean the sweet potato. Cut the sweet potato, zucchini and tomatoes into slices of ¾ cm thick and brush them thinly with a total of two thirds of the olive oil.

Roast the vegetables in a hot grill pan until they are soft and have brown stripes on both sides. Start with the sweet potato, then the zucchini and finally the slices of tomato. Put the roasted vegetables in a deep plate and sprinkle half of the vinegar over it.

Cut the spring onion into rings. In a bowl, mix the lentils with the onion rings and rocket and add the remaining vinegar, olive oil, salt and freshly ground pepper.

Cut the little little buds of the little gems and release the leaves. Divide the leaves over deep plates, scoop the lentil salad and spread the roasted vegetables. Create a dot hüttenkäse on it.