Harissa sweet potato and chickpea salad

Harissa sweet potato and chickpea salad

Ingredients

serves 2
  • •2 sweet potatoes, chopped
  • •½ tbsp olive oil
  • •1 400g can chickpeas, drained and rinsed
  • •1 tsp smoked paprika
  • •1 tsp cumin
  • •80g rocket
  • •Harissa dressing (see recipe)
  • •2 tbsp flaked almonds, toasted

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a baking tray. Add the sweet potato and brush with the olive oil. Add the chickpeas, smoked paprika and cumin, and mix until coated. Roast for 20–25 minutes.
  2. 2. Make the harissa dressing.
  3. 3. In a large bowl, combine the rocket, sweet potato and chickpeas. Pour over the dressing and gently mix together.
  4. 4. Serve topped with the toasted almonds.
Baker Beanie Author

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