This mouth-wateringly good salad is jam packed with taste and texture. It can be eaten warm or cold.
Prep time: 5 minutes
Cook time: 30 minutes
Makes: 4 servings
1 large orange kumara 2 tbsp avocado or coconut oil
1 teaspoon olive oil 1 pinch sea salt
Squeeze of lemon
5 cups salad greens (we like baby spinach or kale)
2 cups canned chickpeas - drained and rinsed
1/4 cup roasted sunflower seeds
1/2 cup tahini 4 tablespoons fresh lemon juice 1 clove garlic, minced 1 1/2 teaspoons light miso (optional) 1/3 cup water 1/8 teaspoon black pepper 1 pinch salt
One. Pre-heat the oven to 190C/170C fan/gas 5. Place diced kumara and chickpeas on an oven sheet and drizzle with oil and season with salt and pepper. Bake sweet potatoes for 25-30 minutes, until tender on the inside and starting to brown on the outside, turning once.
Two. While kumara is baking, place all salad greens into a large bowl. Drizzle with 1/2 teaspoon olive oil, 1 pinch of salt, and 1 small squeeze of lemon juice.
Three. Add all dressing ingredients to a blender and blend until combined.
Four. Assemble the salad: Place desired amount of greens, kumara, avocado, chickpeas and sunflower seeds into a bowl and top with desired amount of tahini dressing.