Harissa sweet potato salad

Ingredients

serves 2

• 1 400g can chickpeas, drained and rinsed
• 2 sweet potatoes, chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp tahini
• 1 tbsp harissa paste
• ¼ tsp sea salt
• Juice of 1 lime
• 100g rocket

Directions

1. Preheat the oven to 180°C.
2. Place the sweet potato and chickpeas on a large baking tray. Brush with 1 tbsp olive oil, and sprinkle over the paprika and cumin. Cook for 25 minutes until the sweet potatoes are soft.
3. Transfer to a large bowl. Add the salt, harissa paste, tahini and lime juice. Mix well until coated, then add the rocket and remaining olive oil and mix again.