Pre-Heat the oven to 180C. Wash the sweet potatoes and cut them into one-inch cubes.
Place them in a tray, sprinkle salt and pepper, drizzle olive oil, chopped garlic. Place the tray in the oven and let it roast for about 30 mins till they are done. We want them cooked but not mushy.
To make the dressing - Boil the neem leaves in water for about 10 mins and then remove the leaves.
Deseed the bird’s eye chilli and chop it finely. Add it to the neem juice along with the jaggery and salt to taste. Let it reduce a little by boiling for about 5 minutes or so. Set aside for cooling.
Once the liquid has cooled down, pour it into a jar/bottle, add olive oil, grated amla and shake well to emulsify the dressing. Check for seasoning.
To assemble the salad - In a large bowl take the roasted sweet potatoes, peeled pomegranate and a handful of microgreens. Drizzle the dressing and toss the salad. Garnish with more microgreens or use rocket leaves/lettuce