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.
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6
First roast the vegetables and chickpeas: measure the olive oil, spices, garlic and seasoning into a large mixing bowl and thoroughly mix.
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
Add the vegetables and chickpeas to the oil and spice mix and thoroughly toss. Ensure all the vegetables are coated in the oil/spice mix.
Scatter the vegetables onto a baking tray – if your baking tray is not non-stick, line it with baking parchment.
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.
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.
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.
Before serving, add the spring onions and herbs and stir well to mix. Add more dressing as required. You may not need it all.
Crumble over some feta cheese and sprinkle over the pomegranate seeds. Serve!
Makes a delicious meal on its own, or serve with your chosen accompaniments.
Make the dressing: weigh/measure all the ingredients into a jam jar. Put on the lid and shake thoroughly.
Equipment: