Preheat your oven to 220°C. Transfer potato wedges to a baking tray and toss to coat with olive oil, salt and pepper. Bake for 40-45 minutes, tossing half way though so they bake even!

Place the quinoa in a medium saucepan with 2 cups of water. Bring to the boil, then reduce to a simmer for around 15 minutes until you see those tails form! Transfer to a bowl and pop in the fridge to chill.

In a medium bowl, whisk together all your dressing ingredients until smooth. Transfer to a jar and set aside in the fridge until you’re ready to serve up.

Over medium heat, add the olive oil, chickpeas and spices. Stir to coat. Add the chopped tomatoes – stir to combine and bring to a boil. Lower heat to a simmer and let chickpeas cook for 10 minutes. You want thick, saucy chickpeas.

While chickpeas are simmering, in a large bowl combine the quinoa and greens. Toss with olive oil, and lemon juice.

To serve, divide your quinoa and greens among bowls, add your potato wedges next and top with harissa chickpeas, and your tahini lemon dressing.