Mediterranean sweet potato and chickpea salad with garlic-tahini dressing

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Step 1

Preheat oven to 230C.

Step 2

Wash and dry the fresh produce.

Step 3

Peel and cut sweet potatoes into wedges and transfer to a sheet pan. Drizzle with oil and season with salt and pepper.

Step 4

Spread wedges out in an even layer, then place in the oven and bake for 10 minutes, until potatoes begin to soften slightly.

Step 5

Drain and rinse chickpeas in a colander.

Step 6

Juice half of the lemon into a medium bowl.

Step 7

Place drained chickpeas into the bowl with the lemon juice. Add 1 tablespoon olive oil, and 1/2 a teaspoon each of cumin, coriander, paprika, cinnamon and salt.

Step 8

Remove sweet potatoes from the oven and flip using tongs. Sprinkle chickpeas and any leftover seasoning over the potatoes in an even layer and return to the oven. Bake until chickpeas become crispy and potatoes can be easily pierced with a fork, 15-20 minutes.

Step 9

Meanwhile, grate zest from remaining lemon and juice into a small bowl.

Step 10

Peel and mince garlic and add to the bowl.

Step 11

Add tahini to the bowl, along with 1/2 teaspoon dill, 1/4 teaspoon salt and pepper, and 2 tablespoons water, to reach drizzling consistency.

Step 12

Halve the grape tomatoes crosswise.

Step 13

Pick and mince parsley leaves.