Sweet Potato, Chickpea and Avocado Salad with Manuka Honey Balsamic Dressing

A nutritious Autumn salad that both tastes good and is flexible enough to have as a yummy hearty lunch or as a side dish for dinner tine with the addition of your favourite protein.  Manuka honey adds depth to the dressing that you are sure to enjoy!

WHAT YOU NEED:

Salad

• 1 Large Sweet Potato
• 400g Chickpeas
• 1 Avocado
• Drizzle Olive Oil
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 120g Baby Spinach
• Sprinkle Sesame or Poppy Seeds

Dressing

• 1 tsp Manuka Honey
• 2 tbs extra-virgin olive oil
• 1 tbs balsamic vinegar
• 1 tsp Dijon-style mustard 1/4 tsp fine sea salt
• 1/4 tsp black pepper (freshly ground)

METHOD:

How To Make:

• Place sweet potato and chickpeas on a large baking sheet, drizzle with oil and spices, toss to coat.
• Place in the oven and roast at 200°C for about 30 min, or until sweet potatoes are fork tender.
• Peel and cube avocado and set aside.
• Make the dressing in a small bowl, whisk together and set aside.
• Assemble the salad.
• Add baby spinach to serving dish/plate, top with the roasted sweet potatoes and chickpeas.
• Drizzle dressing over and toss together.
• Add avocado and a sprinkle of sesame/poppy seeds over top.