Scrub the sweet potatoes, pat dry, then rub with a little olive oil and season with sea salt and black pepper. Bake on a tray for about 40 minutes, or until cooked through (fork tender).
Add the yoghurt to a small mixing bowl zest 1 lemon, pinch of turmeric and pinch of cumin and mix well and leave at room temperature until needed.
Scrub the carrot, radishes, peel the onion and core the pear. Coarsely grate the carrot, radishes, red onion, also slice the pear into bite size wedges by hand, then tip into a bowl.
Mix the veg with the lemon juice, 1 tablespoon of extra virgin olive oil and a good pinch of salt and pepper.
A few minutes before your potatoes are ready, toast the pecans in a small frying pan on a medium heat for 2 minutes, at this point, add 1 tablespoon of maple syrup and let it bubble until it starts to thicken, then take off the heat. Carefully pour onto a sheet of greaseproof paper, leave to cool and don’t touch!
Cut a cross in the top of your cooked potatoes and gently break them open with a fork, mashing a little of the inside as you go.
Spoon over a good dollop of the spiced yoghurt, followed by the juicy grated salad, and the seeds. Serve with the micro greens scattered over.