Chickpea-Loaded Sweet Potato with Satay Sauce & Cucumber Salad

prepPreheat oven to 465°F / 240°C (fan 425°F / 220°C, gas 9) or air fryer 400°F / 200°C
prepLine a large baking tray with parchment paper
4 small sweet potatoes	score & toss sweet potatoes	roast cut-side down 465°F / 240°C, 30-35 min		toss rocket into salad, plate & serve
2 tsp oil (for sweet potatoes)
pinch of salt and pepper (for sweet potatoes)
1 cucumber	peel cucumber into ribbons	combine salad ingredients
1 handful of fresh coriander, roughly chopped, divided
4 spring onions, thinly sliced
1 unwaxed lime, halved
1 tsp olive oil (for salad)
pinch of salt (for salad)
2 onions, thinly sliced	soften onions in oil 4-5 min	stir in peanut butter, spices, paste 2 min	add chickpea sauce, simmer 1-2 min
14 oz / 460 g chickpeas, drained and rinsed
2 tsp oil (for chickpeas)
2 oz / 60 g smooth peanut butter
1 tbsp curry powder
4 tsp ginger & garlic paste
2 tbsp tamari (soya)
1 tbsp maple syrup
5 fl oz / 150 ml water
3 oz / 80 g rocket

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