Curried Chickpea, Pear & Walnut Salad

Cooking Instructions

1. Preheat the oven to 240C / fan 220C / gas mark 9. Cut the sweet potatoes into 2cm thick wedges (peel optional). Place onto a lined baking tray and toss with 2 tsp oil, half the curry powder and a pinch of sea salt and black pepper. Roast for 18-20 mins, until golden and cooked through.
2. Bring a saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
3. Finely slice the shallots. Drain and rinse the chickpeas. Once the sweet potatoes have roasted for 10 mins, add the shallots and chickpeas to the tray. Gently toss them with 1 tbsp oil, the remaining curry powder and season with sea salt. Roast until golden.
4. Meanwhile, halve the pomegranate and remove the seeds. Halve the pears lengthways and thinly slice. Zest and halve the lemon. Pick the mint leaves from the stalks and finely chop. Make the dressing; mix the yoghurt, juice from half the lemon, a pinch of sea salt and a splash of water in a bowl.
5. Once the sweet potatoes are cooked, remove from oven and add the cooked quinoa, pears, mint, zest, half the pomegranate seeds and the rocket. Gently toss them together on the baking tray. Season with a squeeze of lemon juice (to taste), a pinch of sea salt and black pepper.
6. Serve on plates, and sprinkle with the walnuts and remaining pomegranate seeds. Drizzle over the dressing.