Air Fryer Sweet Potatoes with Whipped Feta, Spiced Chickpeas & Indian Slaw | Florette Salad

Prep
20 mins

Cooking
30 mins

Serves 2

Indian Spiced

Ingredients

Serves: 2

1 bag Florette crispy salad

2 medium sweet potatoes

1-2 tbsp olive oil

1 x 400g can chickpeas

1 tsp cumin seeds

½ tsp ground coriander

1/2 tsp smoked paprika

Pinch of chilli flakes

1 lime

100g feta

100g Greek yogurt

2 tbsp tahini

Handful of coriander, roughly chopped

1 clove of garlic

1 tub of Florette Indian slaw

Preheat your air fryer to 180.
Prick the potatoes and rub with a drizzle of oil, scatter over a pinch of sea salt and bake for 20-30 minutes until tender.
Toss the chickpeas in a drizzle of oil, add the spices and season with salt and pepper, then spread out on a roasting dish that goes into your air fryer or spread around the sweet potatoes for the last 15 minutes of cooking.
Blend the tahini, coriander, salt and pepper, 2tbs water, garlic clove and the zest and juice of 1 lime to create the green tahini dressing.
Whip the feta and yogurt together.
Make a bed of salad on your plate then sit a baked potato on top in two halves.
Add the whipped feta, chickpeas, a drizzle of green tahini and top with our Indian coleslaw for a perfectly creamy, crunchy, aromatic, sweet baked potato!

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