SWEET POTATO AND CARROT SALAD

Preparation Method :

• Peel and dice the sweet potato. Cook in boiling water until soft but not mushy, remove from the heat, cover the pan, and set aside.
• Cook the carrots in a pan of boiling water for just a few minutes, making sure that they remain crunchy.
• Drain the water from the sweet potatoes and carrots and mix them together in a bowl.
• Slice the tops off the tomatoes, then scoop out and discard the seeds. Chop the flesh, roughly.
• Line a glass bowl with the lettuce leaves.
• Add the carrots, chickpeas, and tomatoes to the potatoes and carrots.
• Mix lightly, and then spoon the mixture into the lettuce-lined bowl.
• Put all the dressing ingredients in a screw-top jar and shake well to combine, or put in a bowl and beat using a fork.
• Garnish the salad with the walnuts, sultanas, and onion rings.
• Pour the dressing over the salad or serve it in a separate bowl.