Updated: May 10, 2022
I'm a big fan of having a batch of roasted veggies in the fridge at the start of the week, very handy for those summer salads!
Adding the chickpeas & feta adds a good amount of protein to this salad so it will keep you going through the afternoon.
As always make in advance and batch cook!
Ingredients
400g tin chickpeas, rinsed & drained
150g feta, crumbled
1 large sweet potato, cut in small cubes
1 red pepper, cut into chunks
3 handfuls of rocket (or other salad leaves)
1 handful parsley, roughly chopped
1 tbsp of harissa paste
4 tbsp extra virgin olive oil
Recipe
Add the sweet potato, pepper, chickpeas, harissa, 1 tbsp olive oil to a roasting pan. Season & mix well. Bake for c. 30 mins.
Once cooked, assemble with the salad leaves and crumble over the feta.
Drizzle on the EVOO and parsley.
(makes 3 portions)
Enjoy! Michelle x