Roasted Sweet Potato and Chickpea Salad

Shopping list

• 500 g sweet potatoes — peeled, cubed

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• 400 g tinned chickpeas — drained, rinsed

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• 3 tbsp olive oil

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• 1 tsp smoked paprika

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• 100 g mixed salad leaves

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• 1 tbsp maple syrup

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• 1 tsp Dijon mustard

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• 1 tbsp red wine vinegar

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Step by step

1. 1

   Preheat your oven to 200°C (fan 180°C, gas mark 6).

2. 2

   Toss the sweet potato cubes and chickpeas with 2 tbsp olive oil and the smoked paprika. Spread on a baking tray.

3. 3

   Roast for 25– 30 minutes, stirring halfway, until the potatoes are golden and tender.

4. 4

   Meanwhile, whisk together the maple syrup, mustard, vinegar and remaining olive oil.

5. 5

   Arrange the salad leaves on serving plates or a large platter.

6. 6

   Top with the warm roasted vegetables and drizzle over the dressing. Serve immediately.