Long Weekend Summer Salad Goodness!
McKenzie's Sweet Potato & Pear Salad with Crunchy Chick Peas is an absolute crowd pleaser, packing mouthfuls of sweetness and crunch.
Preparation Time: 15 mins
Cooking Time: 2 hours (includes pea cooking time)
375g McKenzie's Chick Peas, uncooked
¼ cup olive oil
1 tbs fennel seeds
2 tbs fresh rosemary, chopped
650g sweet potato, unpeeled and cut into wedges
2 medium pears, unpeeled, cut into eight wedges
¼ cup dried sweetened cranberries
1 cup boiling water
1 cup Greek style yoghurt
1 tbs tahini
Prepare chick peas according to packet instructions.
Preheat oven to 220oC.
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.
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.
Meanwhile, soak cranberries in boiling water for 10 minutes or until softened. Drain, reserving 2 tablespoons of the soaking liquid.
Combine yoghurt, tahini and reserved cranberry soaking liquid in a small bowl and season to taste.
To serve, arrange rocket, sweet potato and pears on a large platter. Top with chick peas and cranberries, then drizzle with yoghurt mixture.