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Export 12 ingredients for grocery delivery
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.
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