Annie Bell's Roast Sweet Potato with Lentils and Spinach

A fresh, tasty dish that makes a perfect autumn appetizer.

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   1. Preheat the oven to 240C/220C fan/gas 9. Peel and quarter the sweet potatoes lengthways and halve the pieces if long. Toss in a large bowl with 3 tbsp olive oil and some seasoning and tip into a large roasting dish that will hold them in a crowded single layer. Roast for 30-40 minutes until golden and sticky, drizzling over the maple syrup and stirring after 20 minutes.
   2. At the same time, cook the lentils in boiling salted water for 20-25 minutes until tender, then drain into a sieve. Return to the pan and toss with a couple of tbsp olive oil, the vinegar and some seasoning.
   3. Heat 1 tbsp oil in a large frying pan over a medium heat, add half the garlic and chilli, and once sizzling add half the spinach and cook, stirring, until it wilts. Remove to a bowl and cook the remainder. Season with salt, drain off excess liquid and fold the spinach into the sweet potatoes with the cooked lentils. Serve hot or warm.