Step 1

Preheat oven to 220°C. Line a baking tray with baking paper.

Step 2

Using a mortar and pestle, pound cardamom, sugar and 1 tsp salt flakes until well combined. Toss sweet potato, carrot and oil in a bowl to coat.

Step 3

Carefully arrange vegetables in a single layer over prepared tray and roast, turning halfway and scattering with cardamom mixture, for 25-30 minutes or until lightly caramelised.

Step 4

Toss dates, 1/4 cup (60ml) pomegranate juice, pomegranate seeds and the orange juice in a bowl until combined.

Step 5

Remove roasted vegetables from oven, scatter over the chickpeas and roast for a further 15 minutes or until carrots are soft and sweet potato is caramelised.

Step 6

In a bowl, combine tahini and yoghurt, if using, with 1/3 cup (80ml) water and season.

Step 7

Drizzle date and pomegranate dressing over vegetables and scatter with orange zest and mint. Serve with tahini yoghurt and flatbread.