A delicious modern take on Middle Eastern flavours.


  • 375g McKenzie’s Chick Peas, uncooked

  • 1/4 cup olive oil

  • 1 tbsp fennel seeds

  • 2 tbsp fresh rosemary, chopped

  • 650g sweet potato, unpeeled and cut into wedges

  • 2 medium pears, unpeeled, cut into eight wedges

  • 1/4 cup dried sweetened cranberries

  • 1 cup boiling water

  • 1 cup Greek-style yoghurt

  • 1 tbsp tahini

  • 200g rocket


  • 1.

    Prepare chickpeas according to packet instructions.

  • 2.

    Preheat oven to 220C.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Meanwhile, soak cranberries in boiling water for 10 minutes or until softened. Drain, reserving 2 tablespoons of the soaking liquid.

  • 6.

    Combine yoghurt, tahini and reserved cranberry soaking liquid in a small bowl and season to taste.

  • 7.

    To serve, arrange rocket, sweet potato and pears on a large platter. Top with chickpeas and cranberries, then drizzle with yoghurt mixture.


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