300g Brown rice

3 tsp ground cumin

1 medium sweet potato, peeled and cut into 2cm pieces

1 red onion, cut into small chunks

400g can chickpeas, drained

1 tsp ground coriander

1 tsp paprika

½ tsp turmeric

1 tbsp olive oil

50g toasted slivered almonds

2 tbsp freshly chopped coriander

1 ½ cups rocket leaves

1 ½ cups baby spinach leaves

1 tbsp lemon juice

4 tbsp natural yoghurt

½ cup freshly chopped mint

Salt and pepper

 

Preheat oven to 180 degrees. Line a baking tray with baking paper.

Cook the brown rice in a large saucepan of boiling water with 2 tsp of cumin. Cook stirring occasionally for about 30 minutes, or until al dente. Drain well.

Meanwhile place the sweet potato, onion, chickpeas in a large bowl. Add the remaining cumin, ground coriander, paprika, turmeric and oil and mix together. Spread on to the baking tray in a single layer and bake for about 25minutes or until potato is tender.

Mix the natural yoghurt and chopped mint in a bowl and leave to one side.

Toss the rice, sweet potato mixture, almonds, chopped coriander, rocket, baby spinach & lemon juice together in a large bowl.

Season to taste and serve drizzled with the natural yoghurt dressing.