Sweet Potato and Broccoli Salad

Preparation time: 5 minutes
Cooking time: 25-30 minutes
Serves: 4

Ingredients

1 (145g) bag watercress, spinach and rocket
15ml/1 tbsp olive oil
350g/12oz sweet potatoes peeled and cut into wedges
2 orange peppers, deseeded and cut into wedges
2 cloves garlic, unpeeled
150g/5oz tenderstem broccoli
1 (400g) can chick peas, drained
150g/5oz cherry tomatoes, halved
25g walnut pieces
For the dressing:
30ml/2 tbsp olive oil
15ml/1 tbsp tahini paste juice
1 lemon
pinch of caster sugar
salt and ground black pepper

Method

Preheat the oven to 200°C/18°0C/Gas Mark 6. Place the potatoes and peppers and unpeeled garlic cloves in a large roasting tin, add the oil and toss together. Roast for 20-25mins or until the potatoes are tender and golden. Remove the garlic cloves then slip them from their papery skins and place the flesh in a small bowl. Use a spoon to crush the garlic flesh to a paste and mix in the olive oil, tahini, lemon juice and sugar. Season to taste. Cut each stem of broccoli in half, then cook in boiling salted water for 3mins until just tender. Drain rinse in cold water and drain again. Empty the salad leaves into a large bowl, add the broccoli, chick peas, tomatoes and walnuts. Drizzle over the dressing and toss to mix.