Sweet Potato And Sunflower Seed Salad

• 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

1. 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.
2. 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.
3. For the dressing, whisk together the yogurt, lemon juice, 2 tbsp water and garlic.
4. 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.

sweet potato, cooking oil spray, curry powder, eggs, lowfat plain yogurt, lemon juice, clove garlic, baby spinach leaves, corn, chickpeas, flatleaf parsley, sunflower seeds

Taken from recipes-plus.com/api/v2.0/recipes/23952 (may not work)