Ginger and garlic roasted sweet potato salad with tahini dressing 

Serves 4

  • 250g quinoa
  • 2 large sweet potatoes
  • 1 large red onion
  • 2 garlic cloves
  • 1 thumb size piece of fresh ginger
  • 2 tsp honey
  • 2 tsp cumin seeds
  • 3 tbsp olive oil
  • 400g tin chickpeas, drained
  • large handful baby spinach
  • handful pomegranate seeds
  • 4 tbsp tahini
  • 1 lemon, juice
  • salt and pepper
  • 1 tbsp olive oil
  1. Preheat oven to 200 degrees. 
  2. Cook quinoa to packet instructions.
  3. Cut the sweet potatoes into wedges, and red onion into florets.
  4. In a small bowl, finely grate the garlic and ginger.
  5. Add the honey, cumin seeds and olive oil. Season with salt and pepper and whisk to combine.
  6. Rub over the sweet potatoes and onions, reserving 1/3 of the mix.
  7. Add the wedges to an oven tray and roast for 35 minutes at 200 degrees, adding the onions after 15 minutes.
  8. Combine the remaining 1/3 of ginger and garlic mix with drained chickpeas, lay on a baking tray and roast for 15 mins until light golden and crispy
  9. To make the Tahini dressing, combine the Tahini, lemon juice, olive oil and water. Mix well with a fork and don’t worry if it separates, it’ll come together in the end! The dressing should be runny enough to drizzle over the salad, add more water to loosen if necessary. Season to taste.
  10. Once the quinoa is cooked, veg roasted and you’ve made your dressing, it’s time to build the salad.
  11. Toss the spinach leaves and cooked quinoa in a bowl with salt, pepper and a squeeze of lemon juice.
  12. Add the roasted sweet potatoes, onions and chickpeas and gently fold together with your hands.
  13. Transfer to a large serving plate or individual bowls. Drizzle over the tahini dressing, a little olive oil and scatter with pomegranate seeds. Enjoy!

Recipe and image by India WM for