Step 1

Set the oven to 200° C, coat diced sweet potato in 2 tbsp of olive oil, sprinkle with salt and 1 tsp cumin. Once oven is ready, put it into the oven on a baking tray for about 30 mins - until soft and nicely browned. Stir half way through to ensure even roasting.

Step 2

Meanwhile, heat up 2 tbsp of olive oil in a pan/heavy-bottom pot with a fitting glass lid. Sautée sliced leeks until tender and add in garlic stirring frequently to prevent burning. Once garlic has been sautéing for a minute or so add in chopped beet greens. Sautée for a few minutes until tender. Remove leeks, garlic and beet greens from the pan and set aside.

Step 3

Put rinsed cracked wheat into the pan with 1 and ½ cups of water, ½ tsp salt, cinnamon, bay leaf, cardamon pod and 2 cloves. Cover, bring to boil and then simmer gently on a low heat until all the water has been absorbed. Do not lift the lid at any point. Once the water has been absorbed, keep the pot on the switched off hob ring (the lid on) for another 10 minutes so that the grain finishes off cooking in its own steam.

Step 4

Stir in sautéed leeks, garlic and beet greens. Season with lemon juice, chilli, extra cumin and salt and pepper. Add in roasted sweet potatoes.

Step 5

Sprinkle chopped pistachios on top for a bit of texture.

Step 6

In a bowl, mix tahini and water until you get a light-coloured, pourable and homogeneous mixture.

Step 7

Season it with lemon juice, maple syrup, garlic, salt and pepper. Enjoy it poured over the salad.