Roasted Sweet Potato Salad
Slow-roasted prime joint with a savoury herb crust, served with golden dripping roast potatoes, Yorkshire puddings, and rich pan gravy.
Ingredients
- • 300 g sweet potato (peeled and chopped into chunks)
- • 120 g chickpeas (rinsed and drained)
- • low-calorie cooking spray
- • 2 tsp sweet smoked paprika
- • 2 tsp garlic granules
- • 1 tsp cumin
- • 1 tsp coriander
- • 1/4 tsp mild chilli powder
- • 1 red onion (peeled and chopped into chunks)
- • 1/2 red pepper (deseeded and chopped into chunks)
- • 120 g rocket
- • 1 avocado (skin and stone removed, sliced)
- • 40 g reduced fat feta cheese
- • 3 tbsp fat-free Greek yoghurt
- • 1 lime (juiced)
- • 1/4 tsp Dijon mustard
- • 1/4 tsp garlic granules
- • salt and pepper (to taste)
Preparation Steps
Preheat the oven to 180ºC. Add the chickpeas and sweet potato to a mixing bowl. Spray with low-calorie cooking spray – then sprinkle over the paprika, garlic, cumin, coriander, and chilli powder. Toss everything together to coat.
Tip the sweet potato and chickpeas onto a large baking tray, and add the onion and pepper. Cook for 40 minutes, turning halfway through. You'll know the vegetables are ready to come out when they're softened and slightly brown around the edges.Â
Add the feta, yoghurt, lime juice, mustard, and garlic granules to your food processor. Blitz everything until smooth, then season with salt and pepper to taste.Â
When you're ready to serve, lay out a bed of rocket on your plates — then top with the sweet potato, chickpeas, pepper, and onion. Add the avocado, then finish off by drizzling over the feta dressing.