Veggie lunch so easy to make and perfect hot or cold, at home or on the go.

Serves: 2 Time: 30 minutes
Ingredients
1 sweet potato
120g chickpeas
1 tbsp olive oil
250g asparagus spears
30g spinach
30g kale
30g rocket
Dressing
1 tsp mustard
1 tbsp tahini
2 tbsp lemon juice
1 tbsp olive oil
1 tsp honey
Method
Heat the oven to 190°C.Chop the potatoes into bite sized pieces and throw onto a baking tray with the chickpeas. Drizzle with the olive oil and season well. Roast for 30 mins, throwing in the asparagus for the final 10 mins.
Meanwhile, prepare the dressing by mixing everything together.
Throw all the leaves into a large bowl, adding the dressing and coating well.
Once the veggies are done, mix with the leaves and serve. Easy!
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Rosie ❤️
Opmerkingen