• 650 g starchy Potatoes such as russet, or sebago, scrubbed and cut into 2 to 3cm (1-inch) chunks
• 60 ml tahini
• 1 lemon, halved, or more to serve
• salt and black pepper
• 1 bunch (175g / 6 ounces) dandelion greens, washed (I used red dandelion)
• extra virgin olive oil, plus more for drizzling
• 1 brown / yellow onion, thinly sliced
• 4 garlic cloves, finely chopped
• 1 (400g / 14 oz) can cannellini beans, drained and rinsed
• Handful chopped mint coriander/cilantro or parsley

Substitutions

• Dandelion: kale chard, arugula/rocket, collard greens, spinach or silverbeet (Australia)
• Tahini: smooth peanut butter sunflower seed butter, cashew butter
• Onion: leek
• Cannellini beans: butter beans chickpeas