Mushroom, Sweet Potato & Chickpea salad

100ml Olive Oil

1 tbs lemon juice

2 tbs honey

400gm mushrooms small

1 large sweet potato, peeled and cut into 2.5cm pieces

1tbs each ground cumin and coriander

400gm can chickpeas, drained and rinsed

1 cup almond kernels (we sell fresh local Cootamundra ones)

100gms green beans, trimmed

100gms baby spinach


1. Preheat oen to 240.c. Whisk 1/4 cup oil, lemon juice and honey in a bowl, season to taste, add mushroom and stir to coat. Cover and marinate in fridge for 1 hour.

2. Line 2 roasting pans with baking paper. Put sweet potato in one pan and drizzle with remaining oil, cook for 20mins. Then in a large bowl add chickpeas, oil, cumin and coriander powder and almonds and put in second roasting pan under sweet potato for 12mins until sweet potato is golden and almonds are roasted. Cool to room temp.

3. Blanch beans in saucepan until bright green and refresh in cold water, pat dry and cut into 3cm lengths.

4. Spoon your marinated mushrooms onto a large platter, add sweet potato, chcikpeas, almonds, beans and fresh baby spinach, toss gently to combine. This will look awesome to serve immediately. Enjoy with a beautiful BBQ piece of meat or a vegetarian meal! Yum!