Chickpea, Sweet Potato and Roasted Cherry Tomato Salad
A delicious and heart salad as we start moving into Autumn. This is a wonderful dish on it's own or is fantastic with some grilled halloumi on the side!
1 Can Chickpeas
1 Medium Sweet Potato
Handful of Cherry Tomatoes
5-10 Cremini Mushrooms
2 Tbsp Pine Nuts
Roughly 3 cups of Rocket
Handful of Basil
2 Tsp Zaatar
1 Tsp Spicy Paprika
1/2 Tsp Chilli Flakes
Salt & Pepper to taste
Heat the oven to 200°C fan. Cut the sweet potato into small chunks and arrange in a single layer in a large baking tray, season with salt and pepper, drizzle with olive oil, then sprinkle with za’atar, paprika, chilli flakes. Toss to coat, then roast for 25 minutes.
Slice the cherry tomatoes in half and coat in olive oil, season with salt and pepper (you can also add a bit of oregano or garlic if you like,) Lay on a lined baking tray and roast for 25 mins, or until fragrant.
Toast the pinenuts in a pan for 3-5 minutes or until golden - leave aside to cool.
In the meantime you can prepare the rest of the salad. In a serving bowl mix the rocket, chickpeas, basil, sliced crimini mushrooms, and avocado.
Once the potatoes and tomatoes are done roasting, let cool for a few minutes. To serve, mix potatoes and tomatoes into the salad mix, dress with olive oil and lime.