Sweet potato and chickpea salad with soy and ginger dressing

Preparation

Peel and finely chop the fresh ginger. Drain and rinse the canned chickpeas. Peel and cut the sweet potatoes into 2cm pieces. Finely slice the red onions.

Method

1. 1 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
2. 2 Put the sweet potato in a roasting tin, drizzle with 1/3 of the olive oil, season and roast for 25 minutes. Whilst you're waiting, move on to the next step.
3. 3 For the dressing, mix together the ginger, remaining olive oil, soy sauce and balsamic vinegar.
4. 4 Mix the cooked sweet potato with the chickpeas, onion and rocket.
5. 5 Pour the dressing over the salad and serve.