An amazing, hearty salad with salad greens, roasted sweet potatoes and crispy chickpeas with a creamy tahini dressing served in a crunchy tortilla bowl.

Serves: 4-6

All you will need is:

Lamb Brand Tortilla Wraps, 4-6

Lamb Brand Tandoori Masala, 2 tbsp.

Lamb Brand Coriander, 1 tbsp.

Lamb Brand Salt, pinch

Fiamma Chickpeas, cooked 425g

Sweet potatoes, small 2

Coconut oil, divided, 2 tbsp.

Swiss Chard / Kale / Spinach, handful 2

Turmeric, ground pinch

For the tahini dressing:

Tahini, 3 tbsp.

Maple syrup, 1 tbsp.

Lemon juice / apple cider vinegar, 1 tbsp.

Hot water, to thin 1-2 tbsp.

All you have to do is:

1. Preheat the oven to 2000C. Line a baking sheet with baking paper. 
2. Add chickpeas to a small mixing bowl and toss with 1 tablespoon oil, tandoori masala, salt and turmeric. Arrange on one side of the baking sheet. 
3. Slice the sweet potatoes into 3cm rounds with skin on. Using the other half of the baking sheet, arrange the rounds in a single layer and drizzle with the remaining tablespoon oil. 
4. Bake for 20 minutes, then remove from oven to toss chickpeas and flip the sweet potatoes to ensure even cooking. Return to the oven and cook for a further 10-15 minutes, or until the sweet potatoes are tender and golden brown, and chickpeas are firm and crispy. 
5. Nestle each tortilla wrap in a muffin mould and bake for 10-15 minutes, until browned and crispy. 
6. Meanwhile, prepare the dressing: Add tahini, maple syrup and lemon juice to a mixing bowl and whisk to combine. Thin with hot water until pourable. Once the potatoes and chickpeas are done roasting, let cool for a few minutes. 
7. Tear the leafy greens into bite-size pieces, remove the large stems. 
8. To serve, fill each tortilla bowl with leafy greens, sweet potatoes, chickpeas and dressing. Garnish with some chopped coriander leaves.