Warm Moroccan Salad Recipe

Megan says: “If I’m going to have a salad, I don’t like it to be boring, and this one definitely isn’t. All the ingredients are so delicious, especially the crunchy chickpeas and the pomegranate seeds. This salad is comforting and healthy at the same time!”

Serves:

Ingredients

1 sweet potato, skin left on, cut into slices 1.5 cm (5/8 inch) thick
Olive oil, for drizzling
1 x 400 g (14 oz) can of chickpeas, drained
1 teaspoon hot paprika
½ teaspoon garlic granules
Leaves from 2 sprigs of mint
1 x 200 g (7 oz) bag of mixed salad leaves
85g (3 oz) pomegranate seeds
60 g (2. oz) shelled pistachios
200 g (7 oz) feta cheese
½ lemon
Sea salt flakes and black pepper

For the dressing

50 ml (2 fl oz) olive oil
Juice of 1 lemon
2 tablespoons maple syrup
½ teaspoon Dijon mustard
½ teaspoon ground cinnamon
½ teaspoon chilli powder

Method

1. Preheat your oven to 190°C/170°C fan (375°F)/ Gas Mark 5.

2. Arrange your sweet potato slices in a roasting tray in a single layer. Drizzle with olive oil, sprinkle with salt and roast for 25 minutes.

3. Meanwhile, combine the dressing ingredients in a bowl, add some seasoning and whisk together. Set aside.

4. Heat a drizzle of olive oil in a pan over a medium-high heat. When hot, add your chickpeas. paprika and garlic granules. Stir-fry for about 5 minutes, then set aside.

5. Chop your mint leaves very finely, then chop your salad leaves too. Place in a large bowl and mix well.

6. Chop your roasted sweet potato and mix into the salad bowl. Sprinkle with your chickpeas, pomegranate seeds and pistachios. Pour over the dressing and finish with a squeeze of lemon juice.

Recipe extracted from Love Gluten Free by Megan McKenna, (£22, Hardback, Hamlyn) Photography by Luke Albert.

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