Serves 1
Preparation Time: 10 min
Cooking Time: 40 min


  • 1 small-medium sweet potato (200-250g)
  • 60g cooked chickpeas
  • 1 tbsp olive oil + a drizzle
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • salt & pepper
  • 1/2 pomegranate
  • 1/2 tsp honey
  • 2 handfuls of mixed greens
  • 15g of hazelnuts
  • 25g of blue cheese


  • 1 tbsp olive oil
  • 1/2 tsp honey
  • 1/2 tsp mustard
  • fresh parsley


  1. Preheat oven to 425°F (200°C). Wash and peel the sweet potato. Cut it into cubes, add to a bowl with 1/2 tbsp olive oil, 1/2 tsp garlic powder, salt and mix well (until all cubes are evenly coated).
  2. On a baking sheet lined with parchment paper, place sweet potato cubes and bake in oven for about 40 minutes.
  3. Rinse chickpeas. In a bowl, mix with 1/2 tbsp olive oil, 1/2 tsp garlic, paprika and salt. Place on the baking tray and roast for 25 minutes.
  4. Chop hazelnuts. Mix with a drizzle of olive oil and 1/2 tsp honey. Add to the baking tray and roast for 10 minutes.
  5. Cut pomegranate and collect the seeds. Add a drizzle of olive oil and 1/2 tsp honey on top. Roast in oven for 5-7 minutes.
  6. In a small bowl mix all sauce ingredients. Chop the parsley.
  7. Assemble your salad, by adding mixed greens, sweet potato cubes, chickpeas, pomegranate seeds, roasted hazelnuts and blue cheese. Top with sauce, black pepper and parsley. Enjoy!

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