Veggie Throw Together Salad

Lunch, Dinner

Serves: 3

Ingredients:

• For the salad:

  • 1 medium sweet potato

  • ⅝ cup (120g) chickpeas, drained

  • 1 tbsp. olive oil

  • 9 oz. (250g) asparagus

  • 1 cup (30g) spinach

  • 1 cup (30g) kale

  • 1 cup (30g) rocket

  • salt and pepper to taste

  For the dressing:

  • 1 tsp. mustard

  • 1 tbsp. tahini

  • 2 tbsp. lemon juice

  • 1 tbsp. olive oil

  • 1 tsp. honey

Instructions:

1. Preheat the oven to 375F (190C)

2. Wash and chop the potato into bite-size pieces, then place on a baking tray with the chickpeas. Drizzle with 1 tbsp. olive oil and season with salt and pepper. Roast for 30 mins. Add the asparagus in the last 10 mins of roasting.

3. In the meantime, prepare the dressing by mixing all the ingredients.

4. Place spinach, kale and rocket in a bowl and rub the dressing into the leaves.

5. Once the roasted veggies are ready, divide the salad between bowls and top with the baked potato, chickpeas and asparagus. Serve hot or cold.

   
   Protein Boost:

   For additional protein, serve this salad alongside grilled chicken.