This hot/cold salad is perfect for whipping up in half an hour. Perfect for a family lunch

Course Salad
Keyword salad, summer salad
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people


For the Salad

  • 1 medium sized sweet potato
  • 1 tin chickpeas
  • 1 punnet cherry tomatoes
  • 1 large bag mixed salad leaves spinach/watercress/rocket/red cabbage
  • 1 large mango
  • 1 large avocado
  • 2 tbsp olive oil
  • 1 tbsp medium curry powder
  • 1 small handful fresh coriander (roughly chopped)

For the Dressing

  • 1 lemon (juice from)
  • 2 tbsp olive oil


  1. Pre-heat the oven to 220 degrees and chop the sweet potato into 2cm cubes, and drain/rinse the chickpeas.

  2. Place the sweet potato cubes and chickpeas in a mixing bowl and add the olive oil and curry powder. Mix well. Spread them out evenly on a large oven tray and bake in the oven for 20-30 minutes until crispy.

  3. Meanwhile, half the cherry tomatoes, and then toss them in a big bowl with the salad leaves. Chop the mango into chunks and throw that in there too.

  4. To make the dressing, put the lemon juice and olive oil in an empty jar and shake it. Easy! (or another vessel that you can shake) Mix through the salad.

  5. Divide the salad into four bowls. Once the sweet potato and chickpeas are ready (the chickpeas should be super crunchy), divide it into the four bowls.

  6. Top each bowl with 1/4 of the avocado and some fresh coriander.