Healthy Picks

ROASTED SWEET POTATO & CHICKPEA SALAD

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A warm vegetarian salad with roasted vegetables, chickpea and honey-lemon dressing.

Clock Outline

PREP 15 MIN.

Cooking Pot Outline

COOK 30 MIN.

Person Outline

SERVES 4

INGREDIENTS

  • 750g SPAR Freshline sweet potato, cubed
  • 1 x 400g can SPAR Chickpeas, drained
  • 30ml SPAR Olive Oil
  • Smoked paprika
  • 120g SPAR Freshline salad leaves
  • 1 avocado, sliced
  • 100g SPAR Feta Cheese, crumbled
  • 30ml SPAR Lemon Juice
  • 15ml SPAR Honey

CHEF’S TIP

Let the roasted vegetables cool slightly before adding salad leaves so they do not wilt.

HOW TO MAKE IT

  1. Heat the oven to 200°C. Toss the sweet potato and chickpeas with half the olive oil, paprika and seasoning.
  2. Roast for 25–30 minutes, turning once, until the sweet potato is tender and the chickpeas are lightly crisp.
  3. Whisk the remaining olive oil with lemon juice and honey.
  4. Arrange the salad leaves, roast mixture, avocado and feta on a platter and drizzle with dressing.

GOOD TO KNOW

  1. Freezer friendly? NO
  2. Leftovers? – Refrigerate for up to 2 days.

PERFECT PAIRING

SOURDOUGH

A slice of crusty sourdough adds a satisfying finish to this warm salad.

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