Sweet Potato-Chickpea Salad with Goat Cheese & Mustard-Lemon Dressing

Preheat the oven to 200°C. Peel and cut the sweet potato into bite-sized cubes. Chop the garlic, lettuce, and tomato.

Mix the sweet potato with the chopped garlic, dried thyme, salt, pepper, and a little olive oil. Place the mixture in a baking dish and roast for 15–20 minutes until the sweet potato is tender and lightly golden.

Toast the seed mix in a pan over medium heat for 3–5 minutes.

Heat a pan until hot and add a drop of oil. Then add the drained chickpeas and fry for 5 minutes. Season with salt.

Prepare the dressing by whisking together mustard (to taste, adjust if too strong), lemon juice, and olive oil. Season with salt and sugar.

Serve the roasted sweet potato with chickpeas, crumbled goat cheese, tomatoes, lettuce, and the mustard-lemon dressing.