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Preheat oven to 200°C/375°F.
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Mix sweet potatoes with olive oil, salt and pepper. Roast on a baking tray in the oven for about 10 minutes.
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For the chickpeas heat olive oil in a pan and add mustard seeds. When they splutter add curry leaves, cinnamon, turmeric and cumin powder and fry a little. Add in the chickpeas and mix properly. Season with salt and pepper.
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For the dressing whisk all ingredients together. Layer the different salad components in a glas and drizzle with dressing.