Sweet Potato And Sunflower Seed Salad

1. 1

   Spray sweet potato with oil. Heat a large frying pan over medium heat. Cook and stir sweet potato for 7-8 mins or until brown and tender. Sprinkle with curry powder and cook for 1 min more or until fragrant. Transfer to a large bowl and cool.

2. 2

   Meanwhile, place eggs in a medium saucepan and cover with cold water. Bring to a boil over medium heat, stirring gently. Boil without stirring for 6 mins, then drain, cool, peel and halve.

3. 3

   For the dressing, whisk together the yogurt, lemon juice, 2 tbsp water and garlic.

4. 4

   To assemble, add spinach, corn, chickpeas and parsley to a serving bowl and toss to combine. Drizzle with the dressing and top with egg and sunflower seeds to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.