Preheat oven to 200C.
Place yoghurt in a double layer of cheesecloth and squeeze out as much liquid as possible into a bowl. Place yoghurt in cheesecloth in a sieve set over the bowl and set aside to drain remaining liquid. Reserving both yoghurt curds and whey.
Place lentils and 4 cups water in a saucepan and set over medium heat. Bring to a boil then reduce heat to low and allow to simmer gently until soft, about 35 minutes. Drain and set aside.
Place 250 ml grape seed oil in a frypan and set over high heat. Add kale leaves and cook until crispy, about 1 minute. Set aside on paper towel.
Place sweet potato, raw sugar, 1 tablespoon grape seed oil and salt and pepper in a bowl and toss to combine. Transfer to a baking tray and place in the oven to bake until softened and caramelised, about 20 minutes. Remove from oven and set aside.
Place reserved yoghurt whey in a saucepan and set over medium heat to warm up. Slowly whisk in 60 grams butter, a little at a time, until it is all incorporated. Add lentils and stir to combine. Remove from heat, season and set aside.
Place sardines and wholemeal flour in a bowl and toss to coat. Place remaining 2 tablespoons grape seed oil and remaining tablespoon butter in a frypan and set over medium heat. Add sardines and fry until browned and cooked through, about 2 minutes.
To serve, place a spoonful of lentils on each plate. Top with sweet potato cubes, sardine and kale chip. Garnish with yoghurt curd, fresh shredded kale and baby kale leaves.

MasterChef

Sardines with Lentils and Whey