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Roast Veg and Chickpea Salad
Serves 2
400 g tin chickpeas, drained
1 medium sweet potato, cubed
2 Portobello mushroom, slices
150 g cherry tomatoes
1 red onion, thinly sliced
.5 cup parsley, roughly chopped
2 tbsp lemon juice
.25 cup extra virgin olive oil
2 tsp dijon mustard
100 g haloumi, sliced
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