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Macadamia, Chickpea & Sweet Potato Salad
For a salad that is
, you will feel surprisingly satisfied and nourished after a hearty bowl.
Enjoy the decadence of the
in the avocado and tahini, and the rich
from the sweet potato, chickpeas and macadamias.
Absolutely perfect for a summer main or served warm as a light dinner during the cooler months.
One of my favourite recipes to date!
600 grams sweet potato, cubed
300 grams sugar snap peas, cut into thirds
2 cups chickpeas
1 avocado, diced
200 grams macadamia nuts
5 tablespoons tahini
In a large microwaveable dish, place the
1 tbsp water
, and microwave on high for 4 minutes or until beginning to soften. Add the
sugar snap peas
and cook for a further 2 minutes.
Transfer the sweet potato and sugar snap peas to a frying pan, and dry cook on high for 5-7 minutes, or until lightly burnt and cooked through. Set aside.
In the same frying pan, dry roast the
for 3 minutes, or until starting to brown and roast. Remove from heat.
To serve, mix together the sweet potato, sugar snap peas,
and macadamias, then drizzle generously with
Rainbow Salad in a jar
Easy refreshing salad
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