Roasted Sweet Potato & Pear Salad

  • Serves : 4
  • Type : Starter

This roasted sweet potato and pear salad is the perfect summer side.


  • 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 


  1. Preheat oven to 220°C/200°C fan-assisted.
  2. Pat chickpeas dry with paper towel place on an oven tray. Drizzle 1 tablespoon of the oil over chickpeas, sprinkle with half the fennel seeds and half the rosemary season. Bake for 20 minutes, stirring occasionally, or until chickpeas are golden and crisp.
  3. Reduce oven to 180°C/160°C fan-assisted. Combine sweet potatoes and pears on a large oven tray with remaining oil, fennel and rosemary season. Bake for 40 minutes or until sweet potatoes and pears are browned and tender.
  4. Meanwhile, soak cranberries in the boiling water for 10 minutes or until softened. Drain, reserving 2 tablespoons of the soaking liquid.
  5. Combine yoghurt, tahini and reserved cranberry soaking liquid in a small bowl season to taste.
  6. To serve, arrange rocket, sweet potatoes and pears on a large platter top with chickpeas and cranberries, then drizzle with yoghurt mixture.