Spiced Chickpea & Spring Veggie Salad
with Harissa Yoghurt & Goat Cheese
This hearty paprika chickpea salad is brimming with flavour in every mouthful. With roasted sweet potato, capsicum, cucumber ribbons, harissa yoghurt and marinated goat cheese, you'll be doing a little dance with every bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
sweet potato
1
capsicum
1
cucumber
½
lemon
2 clove
garlic
1 packet
chickpeas
1 packet
harissa paste
(May be present: Soy.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 sachet
paprika spice blend
pinch
chilli flakes
1 packet
Spinach & Rocket Mix
1 packet
Marinated Goat Cheese
(Contains: Milk;)
Not included in your delivery
olive oil
10 g
butter
(Contains: Milk;)
1 tsp
honey
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and capsicum into bite-sized chunks. • Place sweet potato and capsicum on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
• Meanwhile, using a vegetable peeler, peel cucumber into ribbons. • Slice lemon into wedges. • Finely chop garlic. • Drain and rinse chickpeas. • In a small bowl, combine harissa paste and Greek-style yoghurt. Set aside.
• While the sweet potato is cooling, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chickpeas, tossing, until tender, 2-3 minutes. • Add the butter, paprika spice blend, garlic and a pinch of chilli flakes (if using), then cook until fragrant and slightly charred, 1-2 minutes.
• In a large bowl, combine the honey, a good squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper.
• To the dressing, add roasted veggies, spinach & rocket mix and cucumber ribbons. Toss to combine.
• Divide spring veggie salad between bowls, then top with spiced chickpeas. • Drizzle with harissa yoghurt and crumble over marinated goat cheese. • Serve with any remaining lemon wedges. Enjoy!
