Ingredients
1½ lb sweet potatoes, peeled and cut into 1-inch cubes
⅓ cup olive oil
¼ cup cashew nuts, roasted
½ cup chickpeas, canned and drained
¾ cup fresh tomatoes, cut into chunks (no need to deseed)
salt and ground black pepper, for seasoning
¾ cup spring onions, finely minced
¼ cup fresh parsley, finely minced
2 tbsp honey
7 tbsp apple cider vinegar, or white wine
4 tbsp olive oil
salt and ground black pepper, to taste
⅓ cup feta cheese, Haloumi, or Paneer cheeses, packed in water, drained, and crumbled
2 tbsp cilantro, or parsley, chopped
Preparation
Preheat your oven to 360 degrees F. Grease and line your roasting tray with parchment paper.
In a mixing bowl, add the oil and potatoes. Toss to evenly coat the potatoes.
Season briefly with salt and pepper. Toss to combine.
Transfer to a roasting tray and roast for roughly 20 minutes, or until sweet potatoes are tender but still holds shape.
Transfer to a cooling rack and cool down your potatoes completely.
Combine all the ingredients and whisk until evenly incorporated.
Season with salt and pepper to taste and adjust accordingly.
Once the potatoes are cold, transfer them into a salad bowl.
Add the nuts, chickpeas, and tomatoes. Toss briefly to combine.
Add enough vinaigrette just to coat the vegetables evenly.
Garnish with crumbled cheese of your choice and chopped parsley or cilantro. Serve!
