Menu Enter a recipe name, ingredient, keyword...


Roasted Kumara and Almond Salad with Feta and Chickpeas


Google Ads
Rate this recipe 4.3/5 (3 Votes)


  • 4 - 5 medium 4 - 5 medium sized kumara aka sweet potatoes. (Also really good with pumpkin)
  • 1 cup 1 cup raw almonds
  • 8 cloves 8 cloves garlic
  • 3 Tbsp 3 Tbsp olive oil + extra olive oil to dress
  • 1 Tbsp 1 Tbsp fresh rosemary, finely chopped.
  • 2 cans 2 cans chickpeas drained (or you can use israeli couscous)
  • 2 cups 2 cups dried penne (optional - will bulk it out heaps so add in if you are feeding a crowd!)
  • 200 g 200 g feta, (light if you can get it) crumbled
  • 300 g 300 g baby spinach leaves
  • Juice and zest of 2 lemons
  • Salt and pepper to season


Servings 4
Adapted from


Step 1

1. Preheat your oven to 200 C. Wash the kumara and chop into roughly 2 cm dice, leave the skin on for maximum vitamins. Skin the garlic cloves but leave whole. Add to a large baking dish with kumara and toss the kumara and garlic with rosemary, almonds and 3 tablespoons olive oil. Season with salt and pepper. Bake for around 30-40 minutes until softened, stirring it halfway the cooking time.
2. With around 10 minutes to go for roasting the kumara, bring a medium saucepan of water to a boil. Add the penne and cook to the pack instructions, which is usually about 10 minutes. At the 5 minute point add the drained chickpeas to the pasta and boil for 5 minutes to heat through. Drain the pasta and chickpeas.
3. You can let the roasted kumara cool or serve it warm. Just toss through the penne, chickpeas, baby spinach leaves, feta, lemon juice and zest and extra olive oil to dress just before serving. Adjust the seasoning to your taste and enjoy the goodness. It tastes even better the next day!


You'll also love

Review this recipe

Chickpea Salad with Tomatoes, Basil and Parsley Chickpea and Veggie Stew