Preheat the oven to 200 degrees celsius.

Wrap each sweet potato individually with 1 sprig of rosemary, 1 tbsp rock salt and a splash of olive oil. Roast for about 30 minutes, depending on the size of the potatoes, until very soft.

Meanwhile, place the chickpeas in a small pot with the peel of ½ lemon, some of the less good looking bits fennel, garlic clove and remaining sprig of rosemary, add a bit of salt and cover with water. Bring to a simmer and let the flavours infuse for about 15 minutes (or the time the sweet potato spends in the oven).

Prepare the fennel by first separating the fronds (keeping them for later), then cut the stalks. Finely slice the nicer looking stalks, and make a quick pickle by mixing them with a bit of salt, olive oil, white wine vinegar and juice of ½ a lemon.

Cut the bulb in quarters and finely slice.

Cut a whole lemon into quarters, then make a diagonal cut to remove the pith, this will help remove all the seeds, then slice very finely.

Prepare the tahini by mixing it with juice of ½ a lemon, cumin, salt, then gradually add water little by littler while stirring, until you reach a creamy consistency. (if this process is new to you, you might think you´ve failed as it will first look very wrong and unappealing, just continue adding water little by little, it will turn from a scary crumbly mess to beautiful silky cream).

Strain the chickpeas, removing all the aromates. Mix with the sliced fennel, pickled fennel (and some of the pickling juice), sliced lemon, mint, parsley, salt, and olive oil.

unwrap the sweet potato, slice open, top with tahini, then the fennel salad, reserved fennel fronds, and a drizzle of olive oil.