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Warm risoni, chickpea and sweet potato salad

Name: Warm risoni, chickpea and sweet potato salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 sweet potatoes (800g); 1 tablespoon honey; 2 tablespoons olive oil; 1 cup (200g) risoni pasta; 400g can chickpeas, rinsed, drained; 1/2 cup flat-leaf parsley leaves; 2 cups wild rocket; 2 tablespoons lemon juice; 1/4 cup unsalted pepitas

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

This healthy and tasty salad will leave you feeling satisfied as well as guilt-free!

2 sweet potatoes (800g)
1 tablespoon honey
2 tablespoons olive oil
1 cup (200g) risoni pasta
400g can chickpeas, rinsed, drained
1/2 cup flat-leaf parsley leaves
2 cups wild rocket
2 tablespoons lemon juice
1/4 cup unsalted pepitas

Method

1.

Preheat the oven to 200°C and lightly oil a baking tray.
2.

Peel the sweet potato and cut into 2.5cm cubes. Spread in a single layer on the baking tray and toss with the honey and 1 tablespoon of the olive oil. Place in the oven and roast for about 25 minutes or until just tender.
3.

Meanwhile, cook risoni in a pan of boiling salted water according to packet instructions. Drain, then toss together with the sweet potato and remaining ingredients. Serve warm.