1Preheat the oven to 200°C (400°F) Fan. Wash sweet potatoes really well. Slice lengthwise into 4 equal slices. Transfer to a baking tray lined with baking paper. Lightly spray with olive oil.

Tip: The thinner the slices, the faster they will cook. Thicker slices on the other hand will allow you to pick up the potatoes and bite into them as you would with a toast.

2Bake in the middle of the oven for 15 minutes. Flip them over and roast for another 5 minutes - or until the potatoes are soft and cooked through.

3In the meantime, rinse and drain chickpeas. Add drained chickpeas, avocado, parsley, vinegar, salt and pepper to a mixing bowl.

4Mash using a fork or an immersion blender for smoother texture.

5Transfer potato slices to a plate.

6Top each potato slice with the chickpea mash. Sprinkle with sesame seeds.