Feta and Sweet Potato Salad

Almonds help lower cholesterol and contain healthy unsaturated fats and the sweet potatoes are rich in potassium, which help reduce the risk of heart disease. 

Serves 4

Ingredients
100g whole almonds 
Olive oil 
1 tsp smoked paprika
1 large sweet potato (180g), peeled and cut into chunks
200g cherry tomatoes 
400g tin chickpeas, drained and rinsed 
240g baby spinach 
200g, feta, crumbled 
1/2 cucumber (200g), chopped 
Small bunch parsley leaves only, chopped 

Dressing
2 Tbsp almond butter 
Juice of 1/2 lemon 
1 Tbsp Olive oil 
1 Garlic clove, finely grated 

1) Heat the oven to 200C / Fan/ Gas 7. Toss the almonds with 1 tsp olive oil, paprika and a generous pinch of salt and pepper. Roast for 8 minutes. Set aside to cool then roughly chop. 

2) Put the sweet potato on a baking tray, drizzle with 1 Tbsp olive oil, season, then cook for 30 minutes. Add the tomatoes and the chickpeas. Cook for 10 minutes more until the tomatoes are on the edge of bursting and the sweet potato is tender. 

3) In a large bowl, combine the dressing ingredients, mix in 2-3 tbsp, water to make a 'drizzle-able' consistency. Toss in the sweet potato, tomatoes, chickpeas, spinach, feta, cucumber and parsley. Divide between 4 plates. Scatter with almonds. 

​Per Serving:  478 Cals, 32g Fat, 9g Sat fat, 24g Carbs