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Sweet potato, chickpea and tomato salad

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Look what I found in the back of my veggie drawer……..

sprouting sweet potatoes

Sad and forlorn, they look like creatures from the deep, with long purple and white tendrils….. just begging me to cook them.
So I’m making a spicy sweet potato salad to go with chicken schnitzels that I’m making for dinner.  I found this recipe on Cabinetofcookery.com.au a blog I visit quite often for culinary inspiration.
The sweet potato and chickpeas are not only nutritious but filling as well.  The cumin and chilli add a touch of spice, while the coriander and lemon juice cool the taste down a touch.  Dolloped with greek yoghurt this dish is a very satisfying meal on its own.

Spicy sweet potato, chickpea and tomato salad
What you need
3 medium sweet potatoes, peeled and diced
1 fennel, halved and then sliced
1 teaspoon cumin
3 cloves garlic crushed
juice and zest of 1 small lemon
1 punnet of cherry tomatoes
1 tin chickpeas
1 long red chilli, sliced into thin rounds and deseeded
1 bunch coriander, leaves stripped and roughly chopped
olive oil
salt and pepper
Low fat greek yoghurt to serve

What you do
Preheat oven to 200 degrees
Place sweet potatoes, fennel, olive oil into a baking dish.  Add salt, garlic and cumin and combine.  Bake for 30 minutes.  Remove and set aside to cool slightly (5 or 10  mins is fine)

Place all other ingredients (except yoghurt) in a serving bowl, add the sweet potato and combine gently with a spoon.

Dollop yoghurt over the salad before serving.  Equally delicious eaten warm or at room temperature.

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