2 sweet potatoes, peeled and cut in ½ inch cubes

1 cup puy lentils, rinsed

bay leaf

125g runner beans, stems removed

juice of ½ a lemon

salt and pepper

olive oil

2 oranges, segmented

2 handfuls bitter winter greens like kale or mustard greens

tahini sauce, recipe below

shaata vinaigrette, recipe below

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tahini sauce

½ cup tahini

1 tablespoon white miso paste

1 tablespoon sesame oil

juice of ½ a lemon

4 tablespoons water

pinch of salt

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Shaata vinaigrette

2 shallots, roughly sliced

1/4 cup olive oil

1 tablespoon shaata (chili paste)

1 tablespoon apple cider vinegar

juice of ½ a lemon

salt and pepper to taste

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Preheat oven to 200/400 degrees. On a baking sheet toss the cubes of sweet potato with olive oil, salt and pepper. Place in oven to cook for 20 minutes and then stir and cook for 10 minutes more.

Now you can make your tahini sauce by whizzing together everything in a blender until smooth. Set this aside until you're ready to serve. Make your shaata vinaigrette by sweating the shallots in the olive oil with the shaata until soft and brown. Remove from heat and add the remaining ingredients. Stir well and allow to cool.

Boil the lentils in 3 cups of water with a bay leaf and pinch of salt for 20 minutes. You want them to be tender but not too soft. Drain and set aside.  Similarly, toss the runner beans with oil, salt and pepper before placing in a searingly hot skillet and allowing to char. Turn frequently until the beans are tender but still have a crunch. Remove from heat and toss with juice of half a lemon.

To assemble the plate: Smear the tahini sauce on your serving plate quite thickly and top with the cooked lentils. Arrange the cooked sweet potato on top along with the orange segments, seared beans, and the bitter greens of your choice. Spoon over the shaata vinaigrette generously.