INGREDIENTS:
800g sweet potatoes, skins scrubbed
2 tbsp extra virgin olive oil
175g black rice
400g can chickpeas, drained & rinsed
1/2 a small red cabbage, very thinly sliced
15g fresh coriander, roughly chopped
30g wild rocket
sea salt & freshly ground black pepper
DRESSING:
2 red onions very finely diced
8 tbsp white wine vinegar
6 tbsp apple cider vinegar
6 tbsp maple syrup
METHOD
✅ Preheat the oven to 200°c fan assisted/220°c/425°f.
✅ To make the dressing, combine the diced onion, both kinds of vinegar, maple syrup and a large pinch of salt and pepper in a small bowl. Set aside until serving.
✅ Cut each sweet potato into rounds 1-1.5cm thick and arrange them on a baking tray. Drizzle with half of the olive oil, then season generously with salt and pepper. Roast for 30 minutes.
✅ Meanwhile, place the black rice, 500ml of water and a generous pinch of salt into a saucepan. Bring the pan to a boil, then cover it with a lid and turn the heat down to a simmer. Let it bubble gently for 40-50 minutes, or until the rice is tender and there is no water left in the bottom of the pan.
✅ Mix the chickpeas with the remaining olive oil and a pinch of salt and pepper in a bowl. Sprinkle the chickpeas over the top of the sweet potato, then return everything to the oven for a further 25-30 minutes, or until the sweet potatoes are soft and the chickpeas are crispy.
✅ To serve, spoon the rice over the bottom of a large platter, or between plates. Spread the red cabbage, rocket, sweet potato, chickpeas and fresh coriander over top, then drizzle with half of the dressing, keeping the rest for the table.
