Prep
20 mins
Cooking
30 mins
Serves 2
Mixed
Serves: 2
1 Bag Florette Mixed Salad
1 Large Sweet Potato
1 Large Beetroot
1 Red Onion
1/2 Can Chickpeas, Drained
1/2 Tsp Oregano
1/2 Tsp Salt
1/2 Tsp Paprika
1/2 Garlic Powder
Olive Oil
Dressing –
2tbsp Extra Virgin Olive Oil
1 Tsp Honey
1/2 Tsp Salt
1/4 Lemon Juice
To Top-
Fresh Parsley
Handful Of Chopped Walnuts
Handful Of Pomegranate Seeds
Peel and cut all the sweet potato, beetroot and onion into bite size pieces..
Spead the vegetables out on a baking tray and add the chickpeas, top with the oregano, salt, paprika, garlic powder and a drizzle of extra virgin olive oil. Mix thoroughly to coat everything.
Roast in a preheated oven at 200°C for 25-30 minutes until the edges start catching.
Whisk the dressing ingredients in a small jug or glass.
Top the fresh Florette mixed salad leaves with the roasted vegetables then sprinkle over the pomegranate seeds, parsley and walnuts and finish with a drizzle dressing. Voila! A really satisfying bowl of soul-warming salad that scores high on the fibre chart!
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!