Ingredients

• 2 small sweet potatoes
• 1/2 cup cooked chickpeas (can be from a jar or can)
• 1/2 fennel bulb
• seasonings: cumin, hot and sweet paprika powder, dried oregano
• chili pepper
• salt, pepper, extra virgin olive oil
• lamb's lettuce or arugula
• optional: pomegranate seeds and fresh cilantro

Sauce

• 2 tablespoons honey or maple syrup
• 2 tablespoons olive oil
• 2 teaspoons mustard e.g. dijon
• 1 and 1/2 tablespoons lemon juice
• salt and freshly ground black pepper

Preparation

1. Preheat the oven to 220°C. Wash the sweet potatoes and cut lengthwise into 4 slices. Rinse the fennel and cut into about 3 mm slices.
2. Season the sweet potatoes with salt, pepper and rub with a tablespoon of olive oil. Arrange on a baking sheet lined with parchment paper. Add the drained chickpeas and fennel slices, also season with salt, pepper and drizzle with olive oil.
3. Sprinkle the vegetables with cumin, sweet and hot paprika, and dried oregano. Place in the oven and bake for about 20 minutes (220°C) or until the sweet potatoes are tender (a fork inserted goes in smoothly).
4. On platters arrange washed and dried lamb's lettuce or arugula, add the roasted vegetables. Sprinkle with finely chopped chili pepper.
5. Optionally sprinkle with pomegranate seeds and cilantro leaves. Drizzle with the sauce (whisk the ingredients with a whisk).