Preheat oven to 180C
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
Mix olive oil and lemon juice in a small bowl and set aside for the dressing
Add spinach, chickpeas, tomatoes and red onion to a large bowl and combine
Once sweet potato is cooked, allow to cool and add to salad bowl
Top with feta cheese, pomegranate seeds and chopped pistachios and drizzle with dressing
Servings 0