Ingredients:1.2kg sweet potatoes, peeled and cut into chunks.
4 precooked baby beetroots, cut into small pieces
6 cherry tomatoes, halved
1x400g tin of chickpeas, drained and rinsed
400g rocket leaves
1tbsp donegal rapeseed oil
1/2 smart red onion, finely chopped
4 spring onions, finely sliced
A small bunch of chives, chopped
5 tbsp sherry vinegar
2 tbsp donegal rapeseed oil
2 tbsp honey
1. Heat the oven to 200C/180C fan/gas mark 6. Toss the sweet potato chunks with the oil and some seasoning, and spread on a parchment-lined baking sheet. Roast for 30-35 minutes until tender and golden. Cool at room temperature.
2. Add the beets, tomatoes, chickpeas and rocket leaves into a large salad bowl.
3. Whisk together all the dressing ingredients and toss gently so as to avoid breaking up the potatoes.