Preheat oven to 180°C/350°F/gas mark 5 and prepare your ingredients.
On a large baking sheet, add the garlic clove and arrange the sweet potato discs out on a single layer. Drizzle with 1 tablespoon of the extra virgin olive oil and season with ½ teaspoon of the salt and ¼ of the pepper. Pop the tray on the top shelf of the oven for 15-20 minutes, flipping halfway through. Once the crisps are nice and crispy, remove from the oven and set to one side.
Meanwhile, heat the remaining extra virgin olive oil in a skillet over a medium heat and then add the salmon fillets and season with salt and pepper. Sear for 3 minutes, flip and then sear the other side for 2 minutes. So the fillets don't continue to cook, remove from the pan, put on a plate and place to one side.
Next, heat the puy lentils as per packet instructions. I am using the Merchant Gourmet Puy Lentils that take 45 seconds to cook in the microwave.
You can now start pulling the rainbow salad together. First, put the cavolo nero in the bowl with sesame oil and rub the leaves between your fingers for a couple of minutes to tenderise them. Add the lentils to the bowl, along with the beetroot, radishes, edamame beans, cucumber and spring onions. Gently toss and set to one side.
Now, make the Roasted Garlic Tahini dressing. Grab the garlic clove from the baking tray and squeeze the flesh out into a small blender. Add the tahini, lemon juice, sea salt, cinnamon and cayenne pepper and blend. If you don't have a blender, you can mix all the ingredients together with a spoon in a small bowl.
Divide the salad ingredients between two plates and place a salmon fillet on each. Sprinkle with sesame seeds, add a dollop of Roasted Garlic Tahini and then serve and enjoy!