Veggie ‘throw together’ salad

Veggie 'throw together' salad

Eating a mix of these vegetables can contribute significantly to the recommended five servings, providing a diversity of textures, flavors, and nutrients.
Servings 1
Calories 343 kcal


For the salad

  • 1 Medium sweet potato
  • 120 g Chickpeas drained
  • 1 tbsp Olive oil
  • 250 g Asparagus
  • 30 g Spinach
  • 30 g Kale
  • 30 g Rocket

For the dressing

  • 1 tbsp Mustard
  • 1 tbsp Tahini
  • 1 tbsp Olive oil
  • 1 tbsp Honey


  • Preheat oven to 375F (190C). 
  • Wash and chop the potato into bite-size pieces, then place on a baking tray with the chickpeas.
  • Drizzle with 1 tbsp. Olive oil and season with salt and pepper. Roast for 30 mins. Add the asparagus in the last 10 minutes of roasting. 
  • In the meantime, prepare the dressing by mixing all the dressing.  
  • Place spinach, kale and rocket in a bowl and rub the dressing into the leaves. 
  • Once the roasted veggies are ready, divide the salad between bowls and top with the baked potato, chickpeas and asparagus.
  • Serve hot or cold.
  • PROTEIN BOST: For additional protein, serve this salad alongside grilled chicken.


Key features

  • Gluten-free
  • Dairy-free
  • Meal prep ready
  • Vegetarian