Amp up your regular green salad with roasted Moroccan spiced sweet potatoes and chickpeas for extra flavour and protein. Top with Meredith Dairy Marinated Goat Cheese for a perfect mix of sweet and spice. This hearty salad won't leave anyone hungry!
Serves 4 people
200g of mixed salad
Half of a cucumber
1 small sweet potato
3 tbsp of Moroccan spice mix (or a mix of turmeric, cumin, paprika and chilli)
1 can of chickpeas
1 tsp of ground chilli
5 cubes of Meredith Dairy Marinated Goat Cheese
3 tbsp of balsamic glaze
3 tbsp of oil from the Marinated Goat Cheese jar
Preheat oven into 220 degrees celsius.
Slice the sweet potato into thin slices. Drain and rinse the chickpeas and spread evenly onto a tray. Drizzle 2 tbsp of oil from the jar on top, and sprinkle with Moroccan spice mix and chilli. Bake in the oven until sweet potato is cooked through.
Wash and dry salad mix, and spread into a wide serving plate.
Slice the cucumber in half longways, scoop seeds out with a spoon, and cut into slices. Spread on top of the salad.
Add cooked sweet potatoes and chickpeas. Crumble cubes of Meredith Dairy Marinated Goat Cheese on top.
Drizzle balsamic glaze and some more oil from the cheese jar as a dressing. Season with a pinch of salt and pepper.