Kumara, chickpea Salad with harissa yoghurt

I’m all about trying to make life as easy as possible. That’s why I believe in making extra food at dinner and then trying to change it up into something slightly different and have it for lunch. For this lunch I saved some leftover kumara (from my usual Sunday roast) and mix it with some leftover veggies from my veggie tray bake the night before, add some greens and harissa (leftover from my harissa Sunday roast chicken) and you have a delicious combination!

RECIPE

Ingredients

Serves 2 (DF option, GF )

2 roast kumara chopped and roasted (I used my leftovers from my Sunday roast)

1 cup spinach

1 can chickpeas

1 tomato

1/2 capsium

1/2 mushroom

1/2 courgette

1 red onion in chunks

2 cloves garlic

2 tablespoons olive oil

2 tablespoons balsamic vinegar

salt and pepper to taste

parlsey or corainder

100g halloumi (optional)

chopped up 1/2 broccoli or cauliflower (optional)

harrisa paste (I use Nadia Lim recipe) and coconut yoghurt for dressing

Instructions

Chop up red onion, garlic mushroom, tomato, courgette, capsicum and halloumi if using and place on baking tray. Add olive oil and balsamic vinegar. Season with salt and pepper and add chopped herbs.

Bake for 20 mins and then add leafy greens, and pre roasted kumara.

Mix 2 tablespoons harrisa (I use recipe by Nadia Lim) a 1/4 cup coconut yoghurt for dressing.

Serve and enjoy!