Peel and dice the sweet potato. Lay some parchment paper on a roasting tin roast the sweet potato in a pre-heated oven for 35 minutes at 180 degrees Celsius (355 Fahrenheit). Give the tin a shake every now and again.
Cook the quinoa with 1 3/4 cups of water. Add the quinoa and water to a pot. Bring to the boil, then simmer gently for 15 minutes. Remove from heat and allow the quinoa to sit for 10 minutes with the lid on the pot. Fluff to serve.
Steam the asparagus for about 7 minutes until soft. Cut into 1/2 inch slices, setting aside the fibrous ends.
finely chop the spring onions and slice the avocado.
Cut the pomegranate in half and remove th seeds from one half.
Add a bed of rocket to a salad bowl, then add the rest of the ingredients.
Add the tahini dressing, then toss until everything is nicely mixed.
Add salt and pepper to taste. Serve and enjoy.
