Preheat your oven to 200 degrees. Wash (but don’t peel) the sweet potatoes. Slice the them in half lengthways. Rub 1 tsp of olive oil on each sweet potato 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 minutes until cooked through.

Cut the cherry tomatoes in half and finely chop 2 tbsp of parsley. Drain and wash 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 half of the cherry tomatoes. Remove the potatoes from your oven as briefly as possible. Scatter the chickpeas and tomatoes around the sweet potatoes and place back in the oven for the final 15 mins.

Meanwhile, mix the crème fraîche with some salt and pepper, ¼ tsp of lemon zest and 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 where you mixed the chickpeas for this.

Once your potatoes are cooked through, take the baking tray out of the oven. Turn your sweet potatoes around and slightly mash the inside.

Now to plate up: place the sweet potatoes on a plate (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.