Roasted Sweet Potato & Pear Salad Recipe | Lakeland Inspiration

Ingredients

• 400g, canned chickpeas, drained, rinsed
• 1 tablespoon, fennel seeds
• 650g, small sweet potatoes, unpeeled, cut into wedges
• 35g, dried sweetened cranberries
• 280g, Greek-style yoghurt
• 200g, rocket leaves
• 60ml, olive oil
• 2 tablespoons, chopped fresh rosemary leaves
• 500g, medium pears, unpeeled, cut into eight wedges
• 250ml, boiling water
• 1 tablespoon, tahini