Roasted Sweet Potato with Warm Feta Chickpeas

Preheat oven to 200°C fan-forced. Cut sweet potato in half lengthways and place, cut-side down, on a lined baking tray. Drizzle with 10ml (2 teaspoons) olive oil and season with salt and pepper. Bake for 30 minutes or until tender.

Drain chickpeas. Finely chop garlic. Zest lemon. Pick basil leaves from their stems and finely slice.

Place 2 teaspoons olive oil, red wine vinegar, salt and pepper in a bowl and stir to combine. Set aside.

Trim and thinly slice spring onions. Heat remaining oil in a frypan over medium-high heat. Add garlic, spring onion and lemon zest and cook for 1 minute or until fragrant.

Add chickpeas to frypan and cook for 2 minutes or until warmed through. Add basil and stir until wilted. Remove from heat.

Crumble feta into chickpea mixture and stir to combine. Place rocket leaves in a bowl with dressing and toss to combine. Top sweet potato with warm chickpeas and roasted almonds and serve with salad.