Sweet potato Salad with Pistache and Coriander

Ingredients for 4 people, 460 kcal pp

  • 2 Dates (pitted)
  • 3 Small tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 30 grams fresh ginger (peeled)
  • 1/2 tsp ground coriander
  • 1/2 tsp chili flakes/chili powder
  • 1/2 tsp cinnamon
  • Black pepper
  • 700 grams sweet potato
  • 2 carrots
  • 2 bell peppers
  • 200 grams cherry tomatoes 
  • 1/2 red onion
  • 400 grams chickpeas (cooked)
  • 15 grams fresh coriander
  • 15 grams fresh mint
  • 50 grams pistachio nuts (peeled)


Prepare the dressing: combine the dates, oil, lemon juice, mustard, ginger, ground coriander, chili, cinnamon and pepper in a blender/food processor. Mix into a dressing, you can add 1 to 2 tablespoons of water if it’s too thick.

Peel and chop the sweet potatoes into medium sized cubes and boil them around 20 minutes until cooked. Meanwhile, peel the carrot and cut into thin slices. Chop the bell peppers into small cubes. Cut the cherry tomatoes in half. Slice the red onion into thin half rings. Chop the fresh coriander, mint and pistachio coarsely. Drain the potatoes and add them to a bowl together with the carrots, peppers, cherry tomatoes, red onion, chickpeas, coriander and mint. Pour over the dressing and toss to mix it all together. Divide the salad over 4 plates and sprinkle the pistachio nuts on top.