Roasted Sweet Potato and Chickpea Salad
Ingredients
- 2 sweet potatoes, cut into cubes
- 2 tbsp mixed herbs
- 1 can chickpeas, drained
- 80g sun-dried tomatoes, roughly chopped
- handful of watercress or rocket
Preparation
Preheat oven to 220C/fan 200C
Toss the sweet potato cubes into a baking tray with a glug of olive oil, the mixed herbs and the drained chickpeas. Bake for around 30 mins, until soft and tender
For the dressing: 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp turmeric, 2 tsp honey
Mix the dressing ingredients together and season to taste
Add the sun-dried tomatoes and salad leaves to a bowl and mix with the sweet potatoes and chickpeas once cooked. Drizzle the dressing over the top, mix everything gently to combine, then serve
