I haven’t posted a recipe before, and I feel a bit awkward that I don’t have a picture to go with this one either, but here goes, this one’s for you Ben, in case you want to make it for yourself.
- Fresh beetroot
- Sweet potato
- Chickpeas (canned/fresh soaked)
- Red onion
- Balsamic vinegar
Chop the beetroot and sweet potato into 2-3cm cubes, and roast until soft and slightly crispy. The beetroot will probably take longer than the sweet potato, so maybe but the beetroot in about 20min before the sweet potato.
Once roasted, allow to cool before assembling the rest of the salad.
To assemble, but into a bowl, place the cool roasted veg, drained chickpeas, finely chopped red onion and crumbled feta.
For dressing, add balsamic vinegar to taste. You can probably add salad greens if you want it to be a bit more, well, green.
It’s a pretty easy recipe, but it’s so, so tasty and pretty healthy I think. I should have taken a picture, but we ate it all before I could.