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Autumnal Super Food Salad

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

Serves: 2 Time: 30 minutes



  • 1 sweet potato

  • 120g chickpeas

  • 1 tbsp olive oil

  • 250g asparagus spears

  • 30g spinach

  • 30g kale

  • 30g rocket


  • 1 tsp mustard

  • 1 tbsp tahini

  • 2 tbsp lemon juice

  • 1 tbsp olive oil

  • 1 tsp honey


  1. 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.

  2. Meanwhile, prepare the dressing by mixing everything together.

  3. Throw all the leaves into a large bowl, adding the dressing and coating well.

  4. Once the veggies are done, mix with the leaves and serve. Easy!


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Rosie ❤️


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