INGREDIENTS

2 tbsp extra virgin olive oil

2 medium (about 600g) sweet potatoes, cut into 4cm pieces

1 red onion, cut into wedges

1 tbsp Middle Eastern spice mix

400g can chickpeas, rinsed and patted dry

1/3 cup fresh mint leaves, torn

1/3 cup fresh parsley leaves, torn

Tahini dressing

1/3 cup tahini

2 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

2 tsp apple cider vinegar

2 tsp ground cumin

1 garlic clove, finely grated

2 tbsp warm water

METHOD

Preheat the oven to 200C/180C fan forced.

Place 1 tbsp of the oil in a large baking dish and preheat for 5 minutes. Add the sweet potato and onion. Use tongs to toss and coat in oil. Bake the sweet potato and onion, turning halfway through cooking, for 40 minutes or until the sweet potato is crisp.

Place the remaining oil in a small bowl. Add the spice mix and stir to combine. Add the chickpeas and toss to coat. Transfer to a separate baking tray. Cook for 15 minutes, giving the pan a shake halfway through cooking.

Set aside to cool.

Tahini Dressing

Place the tahini, oil, juice, vinegar, cumin and garlic in a bowl. Stir to combine. The mixture will seize, so add the warm water and stir until the mixture loosens. Set aside.

To serve, spread a layer of the dressing over a serving plate. Layer over the sweet potato and onion mixture, chickpeas and herbs. Drizzling with more dressing in between and finishing with herbs (alternately you can toss all ingredients in a bowl to combine and transfer to a serving platter).