Roast the sweet potato

• Dice the sweet potato into 2 cm pieces, keeping the skin on.
• Toss with olive oil and harissa paste, then season with salt and pepper.
• Spread on a baking tray and roast at 210 °C fan, mixing halfway through.

Crisp the chickpeas

• Drain the chickpeas and pat dry.
• Roughly fry them in a pan until crispy.

Make the dressing

• Blitz together the avocado, yoghurt, lemon juice, feta, basil leaves, honey, Dijon mustard and a pinch of salt.
• Blend until smooth, then taste and adjust with more lemon juice, honey or mustard to your preference.

Shred and dress the cabbage

• Finely shred the cabbage until you have a large handfuls' worth.
• Toss with two thirds of the dressing and leave to sit.

Assemble and serve

• Spoon half the cabbage into the bottom of a bowl.
• Top with the crispy chickpeas and roasted sweet potato.
• Add an extra crumble of feta and a scattering of pomegranate seeds.