1 sweet potato, diced
2 carrots, sliced
3 tomatoes, chopped
8 iceberg lettuce leaves
125 ml chick peas 1/2 cup
DRESSING
15 ml liquid honey 1 tbsp
90 ml yogurt 6 tbsp
2 ml salt 1/2 tsp
5 ml black pepper 1 tsp
GARNISH
15 ml walnuts 1 tbsp
15 ml sultanas 1 tbsp
1 small onion, cut into rings
Boil sweet potato until soft but not mushy, cover pan and set aside. Boil carrots for just a few minutes, making sure they remain crunchy. Drain water from carrots and sweet potato; place together in a bowl.
Line a glass bowl with lettuce leaves. Add chick peas and tomatoes to the sweet potato and carrots, mix well and then spoon into the salad bowl.
DRESSING: Blend together honey, yogurt, salt and pepper and beat well using a whisk.
Garnish salad with walnuts, sultanas and onion rings. Pour dressing over and serve.
Serves 4