Chick Pea Kumera Salad

Chick Pea & Kumera Salad

1 cup cooked chick peas

5 fresh baby beetroot

2 cups kumera (sweet potato) peeled, chopped and roasted

2 cups broccoli, lightly steamed

2 cups baby spinach, lightly steamed

½ bunch fresh coliander

2 tbsp. sesame seeds

Dressing:

¼ cup soy sauce (Tamari)

1 tbsp. honey

1 clove garlic finely chopped

1 tsp. fresh ginger grated

1 tsp. sesame oil

Wash beetroot, trim off stalks being careful not to cut into the flesh as the beetroot will bleed.

Place whole beetroots into a roasting dish lined with multibake grease-proof paper.

Cover with foil.

Bake for approx. 40-60 minutes or until beetroot is tender. Cool.

Cut off ends and remove skin.

Cut into wedges.

Combine all dressing ingredients.

Shake well.

Arrange chick peas, kumera, broccoli, and spinach onto a plate.

Pour over dressing.

Garnish with sesame seeds and torn coriander leaves.

May be served warm.

Serves approx. 4.