Rainbow Power Salad

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the sweet potato to the pan. Season with a pinch of salt and pepper and cook, tossing regularly, for 15 minutes, or until golden and tender. In the last 5-6 minutes of cooking time, add the slivered almonds and broccolini and cook until toasted and tender. Transfer to a plate and set aside.

While the sweet potato is cooking, rinse the chickpeas. TIP: Pat the chickpeas dry with a paper towel to help them crisp up. In a medium bowl, toss the chickpeas, smoked paprika and salt (use suggested amount). Heat enough olive oil to coat the base of a large frying pan over a medium-high heat. Add the chickpeas and cook, stirring occasionally, for 10 minutes, or until darkened and slightly crispy. TIP: If the chickpeas are popping out of the pan, partially cover the pan with a lid.

While the chickpeas are cooking, slice the cherry tomatoes in half. Juice the lemon. In a small bowl, mix the lemon juice (2 tsp for 2 people / 1 tbs for 4 people), Greek yoghurt and a pinch of salt and pepper. Set aside.

In a large bowl, combine the lemon juice (2 tsp for 2 people / 1 tbs for 4 people), olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of brown sugar and mix well. Add the mixed salad leaves, spiced chickpeas, sweet potato, slivered almonds, broccolini and cherry tomatoes to the bowl. Toss to coat in the dressing. TIP: Toss the salad just before serving to prevent soggy leaves