Prepare the spinach. Wash the spinach thoroughly, drain it and make sure it is as dry as possible. Place it in a large salad bowl or serving dish.
Roast the sweet potatoes. Peel them if you wish, or simply scrub them well, then cut into bite-sized cubes. Toss with a little olive oil, salt and black pepper. Roast at 200°C fan for approximately 25-35 minutes, turning halfway through, until golden and soft. Leave to cool slightly.
Cook the chicken. Place the chicken in an ovenproof dish with the stock, garlic, herbs, salt and pepper. Cover loosely and cook at 190°C fan for approximately 25-30 minutes, depending on the thickness of the chicken, until fully cooked through. Allow it to rest, then slice or chop into bite-sized pieces.
Heat a little olive oil in a frying pan with the ginger and garlic. Add the cooked chicken and toss for a few minutes so that it becomes lightly golden and coated in the ginger and garlic. Leave it to cool slightly before adding it to the salad.
Make the dressing. Whisk together the olive oil, vinegar, ginger, garlic, wholegrain mustard and honey. Season well with salt and black pepper. Taste and adjust, a little more honey if it is too sharp, or a splash more vinegar if you want more acidity.
Assemble the salad. Layer the spinach with the roasted sweet potato and chicken. Add the spring onions, if using. Crumble the feta generously over the top and finish with the pistachios. You can lightly toast the pistachios in a dry frying pan first for extra flavour.
Drizzle over the dressing just before serving and gently toss everything together.
A hearty, feel-good salad of roasted sweet potato, ginger-garlic chicken, crumbled feta and toasted pistachios over baby spinach, finished with a honey-mustard dressing. Easily adapted for a vegetarian platter too.
