Mushroom, Sweet Potato & Chickpea Salad
Ingredients Method Preheat oven to 240°C or 220°C fan forced. Whisk ¼ cup oil, lemon juice and honey in a large bowl, season to taste.
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Cooking tools:
- Roasting pan
- Parchment paper
- Colander
- Measuring cup
- Whisk
- Mixing bowl
- Saucepan
- Chef's knife
- Cutting board
- Serving platter
- Spoon
- Oven
- Stove
- Refrigerator
- Paper towel
Ingredients
- 100ml olive oil
- 1 tbs lemon juice
- 2 tsp honey
- 200g button mushrooms
- 200g Swiss brown mushrooms
- 1 large orange sweet potato, peeled, cut into 2.5cm pieces
- 1 tsp each ground cumin & coriander
- 400g can chickpeas, rinsed & well drained
- 1 cup almond kernels
- 100g beans, trimmed
- 100g baby spinach
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