Spiced Sweet Potato & Aubergine Salad With Tahini

Preheat the oven to 200°C/ 180°C (fan)/ Gas 7

Trim the green stalks off the aubergine[s] and cut into wedges

Cut the sweet potatoes (skins on) into wedges

Add the aubergine wedges and chopped sweet potato to a baking tray

Sprinkle over the ground cumin, drizzle everything with olive oil and season with a pinch of salt

Give everything a good mix up and put the tray in the oven for 20-25 min or until everything is golden and softened – this is your roasted spiced veg

Meanwhile, peel and finely chop (or grate) the garlic

Chop the lemon[s] in half

Chop the parsley finely, including the stalks

Add the tahini, chopped garlic (don't like raw garlic? Go easy!), chopped parsley, juice of 1/2 [1] lemon, 75ml [150ml] warm water and a generous pinch of salt to a small bowl

Give everything a good mix up – this is your tahini

Heat a small pan over a medium heat

Once hot, add the pine nut & seed mix and cook for 3-5 min or until they're toasted and darkened slightly in colour

Tip: Watch them like a hawk so they don't burn!

Cut the remaining lemon into quarters

Strip the mint leaves from their stems and chop them roughly

Wash the spinach, then pat it dry with kitchen paper

Divide the spinach between serving bowls, drizzle with olive oil and squeeze over the juice from 1 [2] lemon wedges and mix gently