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Serves
4
Prep
15
mins
Cooking
60
mins
Find a recipe

Sweet Potato & Pear Salad with Crunchy Chick Peas

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Directions
Step 1

Prepare chick peas according to packet instructions.

Step 2

Preheat oven to 220oC.

Step 3

Pat chick peas dry with paper towel and place on an oven tray. Drizzle 1 tbs of the oil over the chick peas and sprinkle with half of the fennel seeds and rosemary. Bake for 20 minutes, stirring occasionally or until chick peas are golden and crisp.

Step 4

Reduce oven to 180oC. Combine sweet potato and pears on a large oven tray with remaining oil, fennel and rosemary. Bake for 40 minutes or until browned and tender.

Step 5

Meanwhile, soak cranberries in the boiling water for 10 minutes or until softened. Drain, reserving 2 tablespoons of the soaking liquid.

Step 6

Combine yoghurt, tahini and reserved cranberry soaking liquid in a small bowl and season to taste.

Step 7

To serve, arrange rocket, sweet potato and pears on a large platter. Top with chick peas and cranberries, then drizzle with yoghurt mixture.

Ingredients
  • 160g McKenzie's Chick Peas
  • 1/4 cup olive oil
  • 1 tbs fennel seeds
  • 2 tbs fresh rosemary, chopped
  • 650g sweet potato, unpeeled and cut into wedges
  • 2 medium pears, unpeeled and cut into eight wedges
  • 1/4 cup dried sweetened cranberries
  • 1 cup boiling water
  • 1 cup greek style yoghurt
  • 1 tbs tahini
  • 200g rocket

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Related Products


  • McKenzie's Chick Peas 375 g

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