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Roast sweet potato salad

45 minutes

Dressing recipes

Vegan mayo

Serves Makes 1 cup

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 cloves garlic, minced
1 lemon, juiced
2 t Dijon mustard
12 canned chickpeas, plus 3 T chickpea brine
½ cup canola oil
¼ cup extra virgin olive oil
sea salt and freshly ground black pepper, to taste

Method

Mix the garlic, lemon juice, mustard, chickpeas and chickpea brine in a tall container (such as a water jug), then blend using a stick blender at high speed until smooth.

Slowly drizzle in the sunflower oil while blending until it forms a creamy, smooth emulsion.

Transfer the mixture into a bowl and slowly drizzle in the olive oil, whisking continually. Season to taste.

Cook’s note: Store in an airtight container in the fridge for up to a week.

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Roast sweet potato salad

Vegan mayo

Vegan mayo

Ingredients

Method