Sweet potato & broccoli salad

This salad's packed full of superfoods like watercress, broccoli and garlic, so you'll be eating well and giving your health a real boost too!

Serves: 4
Prep: 5 mins
Cooking: 25-30 mins

What you need:

• 1 (145g) bag watercress, spinach and rocket
  
• 15ml/1 tbsp olive oil
  
• 350g/12oz sweet potatoes peeled and cut into wedges
  
• 2 orange peppers, deseeded and cut into wedges
  
• 2 cloves garlic, unpeeled
  
• 150g/5oz tenderstem broccoli
  
• 1 (400g) can chick peas, drained
  
• 150g/5oz cherry tomatoes, halved
  
• 25g walnut pieces

For the dressing:

• 30ml/2 tbsp olive oil
  
• 15ml/1 tbsp tahini paste
  
• Juice 1 lemon
  
• Pinch of caster sugar
  
• Salt and freshly ground black pepper

What you do:

1. Preheat the oven to 200C/180C/Gas Mark 6. Place the potatoes and peppers and unpeeled garlic cloves in a large roasting tin, add the oil and toss together. Roast for 20-25mins or until the potatoes are tender and golden.
   
2. Remove the garlic cloves then slip them from their papery skins and place the flesh in a small bowl. Use a spoon to crush the garlic flesh to a paste and mix in the olive oil, tahini, lemon juice and sugar. Season to taste.
   
3. Cut each stem of broccoli in half, then cook in boiling salted water for 3mins until just tender. Drain rinse in cold water and drain again.
   
i>Empty the salad leaves into a large bowl, add the broccoli, chick peas, tomatoes and walnuts. Drizzle over the dressing and toss to mix.

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