Hearty Rice Salad with Feta

Preheat the oven to 220C, fan-forced (see Feed A Crowd). Line 2 oven trays with baking paper. Cut the unpeeled sweet potatoes into 1.5cm chunks and put on the lined tray. Drizzle with 2 tsp olive oil, scatter with half the Moroccan seasoning, season with salt and pepper and toss to coat. Roast on the upper oven shelf for 20-25 mins until golden and tender.

Meanwhile, fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice blend and cook for 22-24 mins until tender. Drain.

While the rice blend is cooking, drain and rinse the chickpeas. Put the chickpeas on the remaining lined tray, drizzle with 2 tsp olive oil, scatter over the remaining Moroccan seasoning, season with salt and pepper and toss to coat. Roast on the lower shelf for 15 mins or until golden.

Coarsely chop the cranberries. Finely chop the parsley leaves and stems. Put 1 tbs olive oil and 1 tbs balsamic vinegar in a large bowl and whisk to combine. Add the cranberries and stir to combine.

Add the sweet potato, rice blend, chickpeas and half the parsley to the dressing and stir to combine. Taste, then season with salt and pepper. Divide the rice salad among bowls and crumble over the feta. Scatter with the remaining parsley and enjoy!

Keen to get started on this recipe ahead of time? Roast the sweet potato and chickpeas, and cook the rice, in advance. Then, all you need to do is make the cranberry dressing, assemble the rice salad and serve up.