Step: 1/9

Rinse the sweet potatoes and parboil in a little water for 15-20 minutes until they are almost tender. Drain and allow to cool.

Step: 2/9

Meanwhile, wash the spinach thoroughly.

Step: 3/9

Place the damp spinach in a hot pan, cover and allow to wilt for 1-2 minutes. Drain in a sieve. Season with salt, pepper and some nutmeg.

Step: 4/9

Mix the vinegar and oil to make a dressing, season with salt and pepper. Grate the Parmesan.

Step: 5/9

Grate the zest from the lime and squeeze the juice.

Step: 6/9

Mix the lime zest and juice with the maple syrup, sesame oil, tahini paste and soy sauce. Season with pepper and salt.

Step: 7/9

Halve the sweet potatoes lengthways, place on a baking sheet with the cut side facing up. Spread the cut surfaces with the spice mixture.

Step: 8/9

Grill the sweet potatoes under a preheated hot grill for about 5 minutes until they begin to brown.

Step: 9/9

Mix the dressing with the spinach and scatter over the Parmesan. Serve with the sweet potatoes.