Pre-heat your oven to 220 degrees. Slice the your sweet potato in half lengthways. Rub 1 tsp of olive oil on each half and season with salt and pepper. Place the sweet potato skin-side up on a baking tray in the middle of the oven for 30 mins until cooked through.

Cut the cherry tomatoes in half and finely chop 2 tbsp of parsley. Cut the core out of the pepper and cut into slices 1cm wide. Drain and rinse the chickpeas.

In a bowl, toss the chickpeas together with ½ tbsp of oil, the spice mix, ¼ tsp of salt and a few grinds of pepper. Mix in the peppers and half of the cherry tomatoes. Remove the potatoes from your oven as briefly as possible. Scatter the tomatoes, peppers and chickpeas around the sweet potatoes and place back in the oven for the final 10 mins.

Meanwhile, mix the crème fraîche with a pinch of salt and a good grind of pepper, grate in ¼ tsp of lemon zest and squeeze in 1 tbsp of lemon juice.

Mix your rocket with the remaining cherry tomatoes, ½ tbsp of olive oil, ½ tsp of lemon juice, ¼ tsp of salt and a few grinds of black pepper. Tip: You can use your empty bowl in which you mixed the chickpeas for this.

Once your potato halves are cooked through, take the baking tray out of the oven. Turn them over and slightly mash the inside.

Now to plate up: place the sweet potatoes halves on (skin-side down). Stack the warm chickpeas and tomatoes from the baking tray on top and scatter over your lemony crème fraîche and parsley. Serve with your salad on the side.