Sweet Potato And Sunflower Seed Salad - cooking recipe

Ingredients

1 1/2 lbs sweet potato, peeled, cut into 1/2 inch pieces
None None cooking oil spray
1 tsp mild curry powder
3 None large eggs
1/3 cup low-fat plain yogurt
2 tbsp lemon juice
1 clove garlic, crushed
1/4 lb baby spinach leaves
12 oz can corn, rinsed
12 oz can chickpeas, rinsed
2 oz chopped flat-leaf parsley
3 oz sunflower seeds

Preparation

Spray sweet potato with oil. Heat a large frying pan over medium heat. Cook and stir sweet potato for 7-8 mins or until brown and tender. Sprinkle with curry powder and cook for 1 min more or until fragrant. Transfer to a large bowl and cool.
Meanwhile, place eggs in a medium saucepan and cover with cold water. Bring to a boil over medium heat, stirring gently. Boil without stirring for 6 mins, then drain, cool, peel and halve.
For the dressing, whisk together the yogurt, lemon juice, 2 tbsp water and garlic.
To assemble, add spinach, corn, chickpeas and parsley to a serving bowl and toss to combine. Drizzle with the dressing and top with egg and sunflower seeds to serve.