Roasted Sweet Potato Salad

4 standard portions

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Ingredients

• 2 large Sweet potato (peeled and chopped in to chunks)
• 2 tablespoons Olive oil
• 1 pinch Fine sea salt and ground black pepper
• 100 g Sweetcorn
• 1 Green bell pepper (diced)
• 1 Roasted red peppers (diced)
• 240 g Chickpeas (canned, drained)
• 6 Sun-dried tomatoes (chopped)
• 2 tablespoons Olive oil
• 0.5 Lemon ((juice only))
• 1 tbsp Red wine vinegar
• 1 tbsp Honey or maple syrup
• 2 tablespoons Dijon mustard
• 50 g Feta (crumbled)

Method

1. Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
2. Mix 2 large Sweet potato and 2 tbsp Olive oil together on a baking sheet. Put into the oven for 40 minutes, stirring half way. Remove from the oven and allow to cool.
3. Mix together 2 tbsp Olive oil, juice of 0.5 Lemon, 1 tbsp Red wine vinegar, 1 tbsp Honey or maple syrup, 2 tbsp Dijon mustard and 1 pinch Sea salt and black pepper. This is your dressing.
4. Add the sweet potato to a bowl with 100 g Sweetcorn, 1 Green bell pepper, 1 Roasted red peppers, 240 g Chickpeas and 6 Sun-dried tomatoes. Pour over the dressing and mix well.
5. Serve, topped with 50 g Feta.