Nourishing Autumn / Winter Salad
Directions
- 1Preheat oven to 200°C.
- 2Chop sweet potato, beetroot, and red onion into cubes.
- 3Place the chopped vegetables on a baking tray lined with baking paper.
- 4Season with oregano, salt, and paprika.
- 5Drizzle with olive oil and toss to coat.
- 6Bake for 25-30 minutes.
- 7Meanwhile, prepare the dressing by combining olive oil, pomegranate molasses, honey, salt, pepper, lemon juice, and sumac in a small bowl.
- 8Whisk until well combined.
- 9Chop walnuts.
- 10Once the vegetables are baked, add them to a bowl along with cooked chickpeas, chopped walnuts, pomegranate seeds, and parsley.
- 11Drizzle with the prepared dressing and toss gently to combine.
Ingredients
- 1 large sweet potato
- 1 large beetroot
- 1 large red onion
- 100 g cooked chickpeas
- 4 tbsp parsley
- 30 g chopped walnuts
- 2 tbsp pomegranate seeds
- 1 tsp oregano
- 1 tsp salt
- 1 tsp paprika
- 4 tbsp olive oil
- 4 tbsp extra virgin olive oil
- 1 tsp pomegranate molasses
- 1 tsp honey
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp lemon juice
- 1 tsp sumac
Equipment
baking traybaking paperbowlsmall bowlknifespoonolive oil dispensersmall glass container with lidcutting board
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