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Chop the sweet potatoes into 1-2cm thick slices. Season with salt, pepper, and olive oil. You could add smoked paprika or oregano.
Get a griddle pan nice and hot. Once smoking, add the sweet potato slices and press down with something heavy for 3-5 minutes. Flip and repeat, so that both sides are nicely charred.
In a pre-heated oven or air-fryer, finish cooking the potatoes for 5-10 minutes until tender.
To make the gremolata, chop up your toasted nuts and parsley. In a mixing bowl, add with 1 minced garlic clove. Stream in a good glug of olive oil and grate the zest of ½ a lemon. Season to taste with salt and pepper, adding some lemon juice too if you like.
For the tahini yoghurt, simply whisk together the yoghurt, 1 minced garlic clove, tahini and lemon juice. Season with salt.
To serve, spread the yoghurt out in the middle of a plate. Top with the griddled sweet potatoes, then lashings of the nutty gremolata. Crumble on some feta and pickled onions. Enjoy shared with a salad and some bread.