Rainbow veggie salad

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Yields8 Servings
 1 sweet potato, diced
 1 tin of chickpeas, rinsed
 1 punnet of cherry tomatoes, halved
 60 g baby spinach
 50 g feta cheese, crumbled
 ½ red onion, diced
 ½ pomegranate, deseeded
 ¼ cup chopped pistachios
 ½ lemon, juiced
 2 tbsp olive oil
1

Preheat oven to 180C

2

Place diced sweet potato on a lined baking tray and drizzle with olive oil and herbs if desired (I used zaatar spice). Roast in oven for around 40 minutes, flipping halfway

3

Mix olive oil and lemon juice in a small bowl and set aside for the dressing

4

Add spinach, chickpeas, tomatoes and red onion to a large bowl and combine

5

Once sweet potato is cooked, allow to cool and add to salad bowl

6

Top with feta cheese, pomegranate seeds and chopped pistachios and drizzle with dressing

Ingredients

 1 sweet potato, diced
 1 tin of chickpeas, rinsed
 1 punnet of cherry tomatoes, halved
 60 g baby spinach
 50 g feta cheese, crumbled
 ½ red onion, diced
 ½ pomegranate, deseeded
 ¼ cup chopped pistachios
 ½ lemon, juiced
 2 tbsp olive oil

Directions

1

Preheat oven to 180C

2

Place diced sweet potato on a lined baking tray and drizzle with olive oil and herbs if desired (I used zaatar spice). Roast in oven for around 40 minutes, flipping halfway

3

Mix olive oil and lemon juice in a small bowl and set aside for the dressing

4

Add spinach, chickpeas, tomatoes and red onion to a large bowl and combine

5

Once sweet potato is cooked, allow to cool and add to salad bowl

6

Top with feta cheese, pomegranate seeds and chopped pistachios and drizzle with dressing

Rainbow veggie salad
IngredientsDirections

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