Method

1.Preheat the oven to 180°C. Line a large baking tray with baking paper and brush lightly with olive oil.

2. Slice the sweet potato into 1cm rounds or half-moons. Add sweet potato to baking tray, brush with olive oil and sprinkle 1 tbsp of the Baharat spice mix. Bake in the oven for 30 – 40 minutes or until tender and the edges are starting to become nicely roasted.

3. While the oven is on, slice the red onions into wedges, add a drizzle of olive oil and toss through ½ tbsp of Baharat spice mix. Spread them out on a small baking tray and roast for 25 – 30 minutes or until they become transparent and crispy around the outer edges.

4. Toss the drained chickpeas with a good drizzle of olive oil, another ½ tbsp of Baharat spice mix, and a good pinch of sea salt. Spread them out over a small baking tray and roast in the oven for 25 – 30 minutes.

5. Using a heavy based fry pan on medium to high heat add the kale in batches along with a little olive oil. Lightly fry until the leaves start to blister. It only takes 1 – 2 minutes, be careful not to overcook the leaves. Set aside.

6. To make the dressing: combine all of the ingredients into a small jug, stir well to combine and set aside.

7. Serve on a large platter with the kale and sweet potato spread over the base, followed by the red onions, the parsley leaves and the roasted chickpeas tossed over the top. Serve with the dressing on the side.