I came across this recipe in my housemate's Women's Health magazine, and I loved it! I had most of the ingredients in already,and things like the spring onion can easily be swapped for red onion. Experimenting with different roast veg is something I'll be doing in the future with this recipe, and perhaps adding rice to make this a full meal rather than a side dish/salad.
Ingredients:
-Sweet potatoes, 1 large per person.
-4 spring onions per person
-1/2 tin of chickpeas, drained
-sprig of celery, finely chopped
-juice and zest of 1/2 lemon (fresh is better)
-2 tbsps balsamic vinegar
-1stp oil
-1/4 grated nutmeg (or 1/2 tsp ground)
-1/2 tsp chilli powder
-salt & black pepper
-handful of chopped coriander
Directions:
Roast the veg for 25 mins on 200C, tossed in spices & oil. In the meantime, mix chickpeas with all of the other ingredients apart from spring onions—char them with the potatoes 5 mins before they’re done. The end. That’s it. Really, so easy! This would be delicious served with a piece of white fish or bulked out with lettuce leaves and roasted peppers, experiment!
Directions:
Roast the veg for 25 mins on 200C, tossed in spices & oil. In the meantime, mix chickpeas with all of the other ingredients apart from spring onions—char them with the potatoes 5 mins before they’re done. The end. That’s it. Really, so easy! This would be delicious served with a piece of white fish or bulked out with lettuce leaves and roasted peppers, experiment!
