Sweet Potato & Chickpea Salad

Ingredients:
2 large sweet potatoes, peeled and cubed
1 cup uncooked or 1 can chick peas (can also use black eyed peas, kidney beans or cannellini beans)
100g rocket
50 -100g goats cheese
1⁄4 cup cashews
Small bunch of coriander coarsely chopped
Optional vegetables can also be added: steamed or blanched broccoli, asparagus, cauliflower, Asian greens or green beans

Dressing:
1tbs Soy sauce
1tbp Lemon juice
1sp Honey
Cracked pepper

Directions:

Soak the beans overnight and cook in large sauce pan for 30 min, or open and drain canned beans.

Spray the cubed sweet potato with a little oil and roast in the oven for 30 minutes at 180 degrees or until soft.
Set aside a sprinkling of coriander and cashews for garnishing

Once the sweet potato is cool, place all ingredients and optional vegetables into a bowl and carefully mix in a bowl or jar mix the dressing.

Add dressing to salad just prior to serving.

Garnish with some chopped coriander and cashews.

Simple, easy and nutritious!

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