Roasted Sweet Potato & Chickpea Salad with Harissa Drizzle

Ingredients: 

• 1 sweet potato, peeled and cubed
• 1 tbsp maple syrup
• 1/2 tbsp olive oil
• pinch of sea salt
• 1 tin of chickpeas, drained, rinsed and mostly dried
• 1/2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp dried coriander 
• 1/4 tsp dried mint
• pinch of sea salt
• A few handfuls of greens, I used kale and spinach
• 1 tbsp dukkah
• 1 packet Gourmet Garden Harissa Finishing Drizzle

Instructions:

• Preheat oven to 200C.
• In a large baking tray, add the sweet potato and add the maple syrup, olive oil and sea salt. Toss to coat evenly.
• In another baking tray, add the chickpeas, olive oil, smoked paprika, coriander, mint and sea salt. Toss to coat evenly.
• Place in the oven to roast for approximately 25-30 mins.
• Once the sweet potato and chickpeas are cooked. Allow to cool slightly (or completely if you prefer).
• In a large bowl add the greens, add the sweet potato and chickpeas, then sprinkle with dukkah. Drizzle over the Gourmet Garden Harissa Finishing Drizzle and serve.

 Recipe from: @mindful_moose

ENJOY!