2free-range hard-boiled eggs - peeled and quartered
2soft dates - pitted and thinly sliced
¼pomegranate - seeded
sea salt and freshly ground black pepper
Preheat the oven to 200C (400F/Gas mark 6) and line a baking tray with parchment paper.
Wash and dry the sweet potato then slice it into 5 mm (1⁄8 inch) thick rounds (with the skin on). Put the rounds in a bowl along with the spices, salt, pepper and oil and toss until well coated. Spread the sweet potato out in a single layer on the baking tray and bake for 20–30 minutes or until soft and golden with crispy edges. Turn the slices over halfway through the cooking time to ensure that they bake evenly. Remove from the oven and set aside while you start assembling the tortillas.
Heat the tortillas in the oven for a couple of minutes then lay them flat on a board.
Fill the centre of each tortilla with a line of the lettuce, then top with the baked sweet potato, followed by the cucumber, eggs, dates and feta and, finally, a sprinkling of the pomegranate seeds, a drizzle of the tahini and a pinch of the salt and pepper. Gently fold the bottom of each tortilla up to cover part of the filling, before folding one side in towards the centre, followed by the other. Enjoy!