Sweet Potato Salad

INGREDIENTS:

• 1 tbsp balsamic vinegar
• 1 garlic clove chopped.
• 1 tin chickpea drained.
• ½ cucumber diced.
• 1 carrot grated.
• 100g sundried tomatoes chopped.
• 1 tbsp olive oil
• 200g Sweet potato diced.
• 5-6 cherry tomatoes chopped.
• 100g baby spinach leaves or greens of your choice washed.
• Sea Salt
• Black Pepper
• 25g Pecan nuts chopped (optional)

METHOD:

• In a baking tray place your diced sweet potato, garlic, drizzle over your olive oil, cover, and roast for 40-45 mins at 150 c oven or until soft. Allow to cool slightly before adding to your salad.
• In the meantime, wash your greens and chop.
• In a large bowl place your greens, add in your chopped sundried tomatoes, grated carrot, diced cucumber, cherry tomatoes and mix well.
• Add your drained chickpeas and balsamic vinegar, seasoning and mix well.
• Finally add your roasted sweet potato and mix through!