Preheat the oven to 200°C, 400°F, gas 6.

Peel the sweet potatoes and cut them into wedges. Deseed and cut the orange peppers into wedges. Half the cherry tomatoes.
Place the potatoes and peppers and unpeeled garlic cloves in a large roasting tin, add the oil and toss together.
Roast for 20-25 minutes or until the potatoes are tender and golden.
Remove the garlic cloves then slip them from their papery skins and place the flesh in a small bowl.
Use a spoon to crush the garlic flesh to a paste and mix in the olive oil, tahini, lemon juice and sugar.
Season to taste.
Cut each stem of broccoli in half, then cook in boiling salted water for 3 minutes until just tender. Drain rinse in cold water and drain again.

Empty the salad leaves into a large bowl, add the broccoli, chick peas, tomatoes and walnuts. Drizzle over the dressing and toss to mix.