This salad was the perfect complement to a BBQ, and is also a great on-the-go lunch idea.
For the date vinaigrette, I used the same recipe from my chicken burgers. For a vinaigrette however, I suggest using slightly more olive oil (I used 1/4 cup for this salad) just to give it more of a salad-dressing consistency.
for the salad, you will need…
kumara (sweet potato) – I used one large kumara which was enough!
2 red peppers
1/2 red onion, thinly sliced
1 can of tinned chickpeas
big handful of cilantro leaves + a bit of parsley, roughly chopped
1/4 cup almonds, chopped (you could also use cashews or pistachios)
baby spinach leaves
a couple of (very thin) slices of orange, cut into triangles
a handful of cos lettuce, roughly chopped
salt + pepper, and a big squeeze of lemon juice.
Chop kumara into bite-sized pieces, place in a large pot with boiling water from kettle. Simmer til’ they’re tender with a bit of salt. You could also roast them, but I opted to boil them to be a bit healthy! The date vinaigrette is quite strongly flavoured, so don’t worry about that when boiling. Drain them and place in the fridge to cool.
Drain + boil the chickpeas for a few minutes, just to soften. Place a bit of salt in the pot when you do this. You could also boil with some garlic for flavour. Once done, drain and leave to cool for a bit.
Place in a bowl with all your chopped veggies (minus the spinach + lettuce leaves, for now.)
Add date vinaigrette, toss with your fingers to coat. Now toss in the leaves. Sprinkle with chopped almonds, a big squeeze of lemon, and salt + pepper to serve.
Also in this photo are my delicious manuka, berry, pear, + ricotta turnovers. (They made a good sweet treat to balance out the healthiness from this salad 😉 ).