Add the potatoes to a pan and cover with cold water. Season with salt and set over a medium heat. Bring to a boil and cook for 10-12 mins until the potatoes are tender. Drain, steam dry and set aside.

Make the spiced oil by mixing 8 tbsp of olive oil with cinnamon, cumin seeds, turmeric and tomato purée, seasoning with salt and pepper.

Preheat the oven to 200°C. Place the potatoes onto a baking tray with a drizzle of oil, bake for 15 mins until golden. Take them out of the oven, squash them using a flat surface, cracking the skins and breaking up the edges. Drizzle with spiced oil and salt, place back in the oven for 20-25 mins, until crispy.

Halve the cherry tomatoes. Mix tahini with lemon juice and a clove of grated garlic and ginger. loosen with 1 tbsp of water at a time, until smooth.

Heat 3 tbsp of olive oil in a frying pan and add the mint leaves. Sizzle until they darken slightly in colour then remove and drain on kitchen paper. Add the crispy potatoes and halved tomatoes to a platter, drizzle with tahini dressing and scatter with crispy mint and some coriander leaves.