Warm Sweet Potato and Chickpea Salad

Ingredients

• 600 gram sweet potato
• 1 tin chickpeas
• 3 tablespoon olive oil
• 1 teaspoon ground cumin
• 80 gram baby spinach
• 2 tablespoon tahini
• 1 piece lemon
• 1/2 teaspoon salt

Instructions

1. 1Preheat the oven to 200°C and line a large baking tray.
2. 2Cut the sweet potato into 2 cm cubes.
3. 3Drain and rinse the chickpeas and pat them dry.
4. 4Toss the sweet potato and chickpeas with the oil, cumin and salt on the tray.
5. 5Roast for 30 minutes until the sweet potato is tender and the chickpeas are crisp.
6. 6Whisk the tahini with the lemon juice and 2 tablespoons of water until smooth.
7. 7Pile the spinach on a platter, top with the warm roast mix and drizzle with the tahini dressing.