The salad

Ingredients

• 3 medium sweet potatoes
• 2 medium carrots
• 2 sprigs fresh mint
• 2 sprigs flat-leaf parsley
• 1 cup cherry tomatoes
• 1/2 red onion
• 2 tablespoons olive oil
• 1 cup cooked chickpeas
• 1 tsp ground cumin
• 1/4 cup halved almonds
• 5 medjool dates, pitted
• Sea salt and freshly ground pepper

Preparation

1. Place the sweet potatoes in a large saucepan and cover with cold water. Bring to the boil, then cook for 20 minutes over medium heat until tender. Drain and leave to cool.
2. Meanwhile, place the chickpeas on an ovenproof tray, coat with olive oil and cumin, season generously with salt and pepper and brown at 400ºF for 15 minutes.
3. Peel and cut carrots into small pieces. Chop parsley and mint. Halve the cherry tomatoes, thinly slice the red onion and cut the medjool dates into thin slices.
4. Once the sweet potatoes have cooled, carefully remove the skin and cut into cubes.
5. Mix all salad ingredients together and season generously with salt and pepper.
6. Drizzle with lime and coriander dressing.

Lime and coriander sauce

Ingredients

• Zest and juice of one lime
• 6-7 sprigs coriander
• 1/2 cup olive oil
• 1 tsp. Dijon mustard
• Sea salt and freshly ground pepper
• Pinch of chili powder

Preparation

1. Blend all sauce ingredients until smooth and creamy. Adjust seasoning if necessary.

Author

Émilie Gaillet
www.prana.bio/fr