1.Preheat oven to 375°F (190°C).
2.Wash and chop the potato into bite size pieces, then place on a baking tray with the chickpeas. Drizzle with 1 tbsp. of olive oil and season with salt and pepper. Roast for 30 minutes. Add the asparagus in the last 10 minutes of roasting.
3.In the meantime, prepare the dressing by mixing all the dressing.
4.Place spinach, kale and rocket in a bowl and rub the dressing into the leaves.
5.Once the roasted veggies are ready, divide the salad between bowls and top with the baked potato, chickpeas and asparagus. Serve hot or cold

For the salad:
1 medium sweet potato
⅝ cup (120g) chickpeas, drained
1 tbsp. olive oil
9 oz. (250g) asparagus
1 cup (30g) spinach
1 cup (30g) kale
1 cup (30g) rocket
 
For the dressing:
1 tsp. mustard
1 tbsp. tahini
2 tbsp. lemon juice
1 tbsp. olive oil
1 tsp. Honey

Serves 3