Tahini sweet potato & broccoli salad

Preheat the oven to 200ºC, gas mark 6. To make the dressing, in a bowl, whisk the tahini with the other ingredients and 70ml water until smooth, then put to one side.

Put the sweet potatoes, onions and Tenderstem in a large bowl and add the olive oil, cumin, salt and chilli flakes. Mix together, then spread out evenly in a large roasting tin, leaving the Tenderstem behind in the bowl, and roast for 15 minutes. Put the broccoli on top of the sweet potatoes and return to the oven for 20 minutes. Set aside to cool for 5 minutes.

Meanwhile, tip the grains into the bowl. Finely shred the mint and add ⅔ to the grains. Fold in the veg, then arrange on a platter. Drizzle with ½ of the dressing, then scatter with the remaining mint and a trickle more oil. Serve with the remaining dressing on the side.