Ingredients
1 large or 2 small sweet potatoes, cubed
2 tbsp of olive oil
salt and pepper
1 broccoli head, cut into florets
1 pack of olives, drained
1 can of chickpeas, drained
Tahini dressing:
2 tbsp of tahini
2 tbsp of water
1 lemon juiced
1 tbsp of chopped dill
1 tbsp of chopped parsley
salt and pepper
1 garlic, crushed
Directions
Preheat the oven to 190C.
Add in the chopped sweet potato and 1 tbsp of olive oil in a roasting tin, season and stir well then roast for 20 minutes.
After 20 minutes add the broccoli, chickpeas and olives, cover in the other tbsp of olive oil then roast for another 25-30 minutes.
Separately, whisk the dressing ingredients together and pour over the roasted veggies and serve.
