Spiced Chickpea, Sweet Potato and Avocado Salad

Drain the chickpeas and pat dry with paper towel. Toss the chickpeas with the smoked paprika and salt (use suggested amount) in a medium bowl. Heat enough olive oil to coat the base of a large frying pan over a medium-high heat. Add the paprika chickpeas and cook, stirring occasionally, for 10-12 minutes or until darkened and slightly crispy. Drain on a plate lined with paper towel. TIP: If the chickpeas are popping out of the pan, loosely cover the pan with aluminium foil.

Meanwhile, place a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the sweet potato to the pan. Season with salt and pepper and cook, tossing regularly, for 15 minutes or until golden and tender. Set aside on a plate. In the last 4 minutes of cook time, add the slivered almonds and cook until golden and toasted.

Meanwhile, dice the avocado into 1 cm chunks. Slice the cherry tomatoes in half. Juice the lemon. Combine 2 tsp (for 2p) / 1 tbs (for 4p) lemon juice with the Greek yoghurt and a pinch of salt and pepper in a small bowl.

In a medium bowl, combine 2 tsp (for 2p) / 1 tbs (for 4p) lemon juice with 1 tbs (for 2p) / 2 tbs (for 4p) olive oil and a pinch of brown sugar. Mix well, then add the mixed salad leaves, spiced chickpeas, sweet potato, slivered almonds, avocado and cherry tomatoes. Just before serving, toss to coat.