Kale and sweet potato salad 🥬 🍠

Kale & sweet potato salad with chilli-honey chickpeas
Serves 4 as a side | Prep 15 mins | Cooking 30 mins
Ingredients
500g gold sweet potatoes, sliced
2 tbs Coles Extra Virgin Olive Oil
2 garlic cloves, crushed
420g can Coles Chickpeas, rinsed, drained
2 tbs Coles Honey
1/2 tsp Coles Chilli Flakes
250g Coles Halloumi with Mint
140g pkt Coles Australian Chopped Kale
1 small red onion, thinly sliced
Chilli-honey & tahini dressing
2 tbs Coles Wellness Road Hulled Tahini
2 tbs Coles White Wine Vinegar
2 tbs Coles Extra Virgin Olive Oil
2 tbs Coles Honey
1/2 tsp Coles Chilli Flakes
Method:
1 Preheat oven to 200°C. Line 2 baking trays with baking paper. Arrange sweet potato in a single layer over 1 lined tray. Combine the oil and garlic in a small bowl. Drizzle over the sweet potato and turn to coat. Bake for 30 mins or until tender.
2. Meanwhile, spread the chickpeas evenly over the remaining lined tray. Combine the honey and chilli in a clean small bowl and drizzle over the chickpeas, tossing to coat. Bake, stirring halfway through cooking, for 20 mins or until chickpeas are golden and crisp.
3. To make the chilli-honey and tahini dressing, place the tahini, vinegar, oil, honey and chilli in a small bowl and whisk to combine. Season
3. Heat a large non-stick frying pan over medium-high heat. Add the halloumi and cook for 2 mins each side or until golden.
4. Arrange the kale, onion, sweet potato, halloumi and chilli-honey chickpeas on a serving platter. Drizzle the dressing over the salad and serve immediately.