Roast sweet potato and leeks with crispy harissa chickpeas and twominute hummus dressing

Serves 4

EASY

GREAT VALUE

Preparation: 20 minutes

Cooking: 40 minutes

sweet potatoes 6, unpeeled and quartered olive oil 4T sea salt and freshly ground black pepper, to taste chickpeas 1 x 400 g can, drained and rinsed Woolworths harissa spice 1T lime or lemon 1, juiced red onions 1–2, thinly sliced baby spinach 200 g, for serving Woolworths labneh, for serving

For the hummus dressing: Woolworths hummus 100 g olive oil 1T lemon ½, juiced salt, to taste

1 Preheat the oven to 200°C. Toss the sweet potatoes in 2 T olive oil and season, arrange on a baking tray and roast for 30–40 minutes, or until crispy. 2 Toss the chickpeas in the remaining olive oil and harissa spice and arrange on another baking tray. Roast with the potatoes until golden and crunchy, 20–30 minutes.

3 To make the hummus dressing, combine the hummus, olive oil, lemon juice, salt and a dash of water to loosen to drizzling consistency. 4 Massage the lemon or lime juice and salt into the onion for 15 seconds and set aside. 5 Serve the sweet potatoes with the baby spinach, hummus dressing, chickpeas and pickled onion and dollop over the labneh.

MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Kleine Zalze

Chenin Blanc