Serves 1
Preparation Time: 10 min
Cooking Time: 40 min
Ingredients
- 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
Sauce
- 1 tbsp olive oil
- 1/2 tsp honey
- 1/2 tsp mustard
- fresh parsley
Directions
- 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).
- On a baking sheet lined with parchment paper, place sweet potato cubes and bake in oven for about 40 minutes.
- 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.
- Chop hazelnuts. Mix with a drizzle of olive oil and 1/2 tsp honey. Add to the baking tray and roast for 10 minutes.
- 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.
- In a small bowl mix all sauce ingredients. Chop the parsley.
- 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!
