Isle Of Wight 3-Colour-Rule Salad

Handful of mixed salad leaves

1 small sweet potato, cut into chunks

½ avocado, sliced

4-5 Isle of Wight cherry tomatoes, halved

2 tbsp chickpeas

1 tbsp pomegranate seeds

1 tbsp pumpkin seeds

Drizzle of Isle of Wight Extra Virgin Olive Oil

Drizzle of Isle of Wight Oak Smoked Tomato Balsamic

Pinch of salt and pepper

Preheat the oven to 180°C fan. 

Place the sweet potato chunks and chickpeas on a baking tray.

Drizzle lightly with olive oil and season with a pinch of salt and pepper.

Roast for 20-25 minutes, turning halfway, until golden and crisp. Remove from the oven and allow to cool slightly.

Add the mixed salad leaves, avocado, cherry tomatoes, roasted sweet potato, roasted chickpeas, pomegranate seeds and pumpkin seeds to a large bowl.

Drizzle with Isle of Wight Olive Oil and Tomato Balsamic.

Season with a pinch of salt and pepper.

Toss gently to combine and enjoy.