Serves 6 as a side
3 medium sized sweet potatoes peeled and cut into 1.5cm cubes
3 medium sized beetroots topped and tailed, scrubbed but not peeled, cut into 1.5cm cubes
1 x 400g tin of chickpeas
8 mint leaves shredded
Olive oil for roasting
Juice of one lemon
100ml extra virgin olive oil
1tbsp of whole grain mustard
Pinch of pink Himalayan salt
Pre-heat oven to 180C
Place cubed sweet potatoes and beetroot onto baking tray and drizzle with a little olive oil. Bake for 15 mins or until cooked but not mushy. Remove from oven and allow to cool a little.
Drain and rinse the chickpeas. (Rinsing will cause some of the chickpeas to lose their outer shell – you can remove all the shells which will make the chickpeas easier to digest).
To make the dressing whisk together the lemon juice, whole grain mustard, extra virgin olive oil and salt.
Place the cooled sweet potato and beetroot in a large bowl and add the chickpeas.
Pour over some of the dressing and add the shredded mint leaves. Taste and add more dressing if necessary.
Serve and enjoy!