1 1/2 lb / 750 g mixed roots (example 1 sweet potato, 3 beetroots, 2 potatoes) 2 tbsp olive oil 1 tsp salt
Herby Chickpea Salad 2 cups mixed baby leaf lettuce 4 sprigs cilantro / coriander 4 sprigs fresh mint 1 x 14 oz / 400 g can chickpeas / garbanzo beans 2 tbsp toasted sesame oil 1/2 lemon, juice
To serve 1 cup Turkish yogurt or coconut yogurt 1 avocado 2 tbsp mixed sesame seeds sauerkraut or pickled ginger or pickled onions
Preheat the oven to 200°C and grease or place baking paper on two baking trays. Rinse the roots and scrub off any dirt. Trim off the edges, attach to a spiralizer and make noodles/ribbons/shoestrings (or use a julienne peeler or box grater). Drizzle with olive oil and salt and toss and mix so all root ribbons are combined. If you have very long ribbons, you can cut them with a scissor to make it easier to mix.
Arrange the tangled ribbons into nests and place on the baking tray, make sure that there aren’t too many loose ribbons on the sheet or they will burn quicker. Roast for 25-30 minutes or until crispy on the outside but not yet burnt.
While the roots are roasting, prepare the salad.
Chop the herbs and mix with the lettuce. Rinse the chickpeas thoroughly and add them to the lettuce. Drizzle with toasted sesame oil, lemon juice and sea salt. Toss and mix. Divide the avocado into quarters, remove the stone and use a sharp knife to slice each quarter thinly.
Remove the roots from the oven. Arrange 2-3 root tangles on each plate. Add a dollop of yogurt on each root tangle, top with salad, sliced avocado, sesame seeds and a spoonful of sauerkraut (or pickled ginger or pickled onion).