Methods

1. Preheat the oven to 425°F.
2. Scrub the sweet potatoes, pat them dry and cut them in half lengthwise. Place them on a parchment-lined baking sheet flesh side down, cover with foil and cook for 30 minutes, then unwrap and let them cook uncovered for 30–40 minutes more (depending on the size of the potatoes), until soft.
3. Meanwhile, heat the garlic and oil gently in a medium saucepan over medium-low heat for 2 minutes, until the garlic is soft but not browned. Add the spices and cook for a further minute, then add the peas, water, a heaping 1⁄4 teaspoon of salt and a grind of black pepper. Cook, stirring gently, for about 20 minutes, until the liquid has reduced. Roughly mash some of the peas, so that the sauce thickens. Set aside.
4. Put the tomatoes into a small bowl, then add the oil, chopped herbs, lemon juice and a pinch of salt. Stir and set aside.
5. When the potatoes are done, take them out of the oven, turn them flesh side up and sprinkle with a little flaked sea salt.
6. Top with a couple spoonfuls of peas, a spoonful of tahini sauce, the tomatoes, some green lemon sauce and finally some mint and parsley leaves, roughly torn. Finish with a little more flaked sea salt and a drizzle of olive oil. Serve immediately.