A delicious modern take on Middle Eastern flavours.
Prepare chickpeas according to packet instructions.
Preheat oven to 220C.
Pat chickpeas dry with paper towel and place on an oven tray. Drizzle 1 tbsp of the oil over the chickpeas and sprinkle with half of the fennel seeds and rosemary. Bake for 20 minutes, stirring occasionally or until chickpeas are golden and crisp.
Reduce oven to 180C. Combine sweet potato and pears on a large oven tray with remaining oil, fennel and rosemary. Bake for 40 minutes or until browned and tender.
Meanwhile, soak cranberries in boiling water for 10 minutes or until softened. Drain, reserving 2 tablespoons of the soaking liquid.
Combine yoghurt, tahini and reserved cranberry soaking liquid in a small bowl and season to taste.
To serve, arrange rocket, sweet potato and pears on a large platter. Top with chickpeas and cranberries, then drizzle with yoghurt mixture.
Exclusive recipe from McKenzie's.
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