Sweet Potato and Chickpea Salad

Indulge in the exquisite flavours of this Moroccan-inspired roasted sweet potato and chickpea salad. Fragrant, savoury spices intertwine harmoniously with the tender roasted pumpkin and crunchy chickpeas, creating a culinary masterpiece.

The medley of vibrant colours isn't just a treat for your taste buds but also a feast for the eyes.

I garnished this with a Savoury Tuile Biscuit.

Ingredients:

• 1 sweet potato, cut into batons
• 1/2 can chickpeas
• 1 tablespoon olive oil
• 1 teaspoon sesame seeds
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon chili flakes
• 1/4 teaspoon salt
• Qty of kale leaves or leafy salad greens
• 1/2 avocado, diced
• Qty feta cheese

Method:

• Put the sweet potato and chickpeas in a bowl and add the olive oil, sesame seeds, paprika, garlic powder, cumin, chili flakes and salt. Mix it all together to fully coat.
• Transfer to a roasting tray and roast in a hot oven (200 degrees Celsius / 400 degrees Fahrenheit) until soft and golden.
• Break the kale into smaller pieces. Rub in some of the vinaigrette dressing to soften and flavour the leaves.
• Mix together the salad components, adding in some more dressing. Alternatively you can  layer them up intentionally to create a fine dining style entrée salad and drizzle over a little vinaigrette.

Vinaigrette Dressing

Ingredients: 

• 1 teaspoon apple cider vinegar
• 3 teaspoons vegetable oil
• 1 teaspoon seeded mustard
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• Chopped parsley
• Pinch of salt

 Method:

• Add all the ingredients to a small bowl.
• Whisk together until it has all come together and is shiny in appearance.
• Use as needed to dress your salads.