Step 1Preheat oven to 200°C. Then line 2 baking trays with baking paper. Place sweet potato on one tray; spray with olive oil. Roast for about 20 minutes; add chickpeas and roast for 10–15 minutes more. Place silverbeet on the other tray. Spray lightly with olive oil and bake for 10 minutes. Then combine sweet potato and chickpeas in a bowl. Set aside.
Step 2Meanwhile, mix tahini and yoghurt with half of the lemon juice and half the zest. Set aside.
Step 3Spray a large non-stick frying pan with olive oil and set over high heat. Sprinkle lamb steaks with smoked paprika. Cook the steaks, turning, for 2 minutes each side, or to your liking.
Step 4Add feta, pumpkin seeds, remaining lemon juice and zest, and 1 tablespoon of olive oil, to sweet potato mixture and combine gently. Season with cracked black pepper. Serve warm salad with lamb steaks and tahini yoghurt.