Preheat the oven to 180°C/160°C fan/gas mark 4.
Toss the cubed sweet potatoes with 1 tbsp of rapeseed oil and salt and add to a non stick baking tray and roast for 20mins while you make the rest of the salad.
Add the remaining oil to a large non-stick pan and heat onto a high setting. Once hot, add the drained chickpeas, garlic and drained capers to the pan. Fry for a few minutes until golden brown and crispy.
Once browned turn down the heat and add the cumin, Tenderstem® broccoli, sunflower seeds, and garlic and cook for about a minute until the Tenderstem® broccoli is cooked through. Add a squeeze of lemon over the whole lot, then leave to cool on a plate.
Remove the sweet potato from the oven and leave to cool.
Once everything is cool, add the grated carrots, grated beetroot and cooked sweet potato to the Tenderstem®Broccoli mix and toss together. Serve with the yoghurt.
Transfer to a sealed container such as a Fresh Box, leave in the fridge overnight and take for lunch the next day. Will keep for up to 3 days.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.