Warm Sweet Potato and Chickpea Salad with Feta Cheese, Fresh Herbs and Pomegranate

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This fabulous Warm Sweet Potato and Chickpea Salad with Feta Cheese, Fresh Herbs and Pomegranate makes a delicious meal in it’s own right, but it is also a fabulous addition to a barbecue or Middle Eastern spread.

Roasting and caramelising the vegetables and chickpeas not only sweetens and concentrates the flavours, but it also adds a new texture dimension. Swathed in dark, rich, sweet and sour dressing with pomegranate molasses, honey and lemon juice, loaded with fresh herbs and spring onions and topped with salty feta cheese and juicy pomegranate seeds, this dish is an explosion of nutrients, texture, colour and flavour.

This vegetarian salad works for carnivores and vegans too!

Perfect if you are catering for a crowd, this vegetarian dish is an ideal accompaniment to meats, such as chicken shawarma or kebabs. Plus, omit the feta cheese, and you have a vegan supper.

Make extra for lunch!

This salad also makes a fabulous lunch the next day – perfect to pack up and take to work or school, for a wonderful, tasty and nutritious meal on the go!

How to make Warm Sweet Potato and Chickpea Salad with Feta Cheese, Fresh Herbs and Pomegranate

Collect all your ingredients together:

The salad:

• olive oil
• fine salt
• freshly ground black pepper
• Middle East Spice mix, OR a mix of coriander powder, cumin powder, cardamom, cinnamon and grated nutmeg
• sweet potatoes, peeled and cut into 1cm square dice
• onion, peeled and chopped into 1cm square dice
• chick peas, drained and rinsed
• garlic, peeled and crushed
• parsley, finely chopped or parsley and coriander, finely chopped
• spring onions/scallions – trimmed and finely sliced

Dressing:

• olive oil
• pomegranate molasses
• lemon juice
• runny honey
• garlic, peeled and crushed
• fine salt
• freshly ground black pepper

To serve:

• crumbled feta cheese, to taste
• Pomegranate seeds

Goes well with:

• natural yoghurt/labneh
• harissa
• flat breads – homemade or shop bought
• hummus– homemade or shop bought
• other salads such as tabbouli
• Rice and lentils
• meat such as chicken shawarma

How to make this fabulous warm salad:

First roast the vegetables and chickpeas –

1. Measure the olive oil, spices, garlic and seasoning into a large mixing bowl and thoroughly mix.
2. Prepare the vegetables and chick peas –
   • Peel and chop the sweet potatoes into 1cm square dice.
   • Peel and chop the onion into 1cm square dice.
   • Drain and rinse the chick peas.
   • Peel and crush the garlic
3. Add the vegetables and chick peas to the oil and spice mix and thoroughly toss. Ensure all the vegetables are coated in the oil/spice mix.
4. Scatter the vegetables onto a baking tray – if your baking tray is not non-stick, line it with baking parchment.
5. Cook in the centre of a preheated oven for 15 minutes. After 15 minutes, toss the vegetables. Put back in the oven for a further 5 – 10 minutes or until the sweet potatoes are soft and cooked through.
6. Meanwhile, prepare the herbs and spring onions and make the dressing (see below):
   • trim and finely chop the spring onions
   • remove the large stems and finely chop the leaves and small stems of your chosen herbs.
7. Transfer the sweet potato mix into a serving dish and drizzle over 2 tablespoons of dressing. Stir well to mix. Set aside to absorb the flavours and cool slightly.
8. Before serving, add the spring onions and herbs and stir well to mix. Add more dressing as required. You may not need it all.
9. Crumble over some feta cheese and sprinkle over the pomegranate seeds. Serve!

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Make the Pomegranate, Honey and Lemon Dressing:

1. Weigh/measure all the ingredients into a jam jar. Put on the lid and shake thoroughly.

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