200g/7oz chard, cut into 2cm/¾in strips (thick stalks 1cm/½in)
2 garlic cloves, thinly sliced
½ garlic clove, crushed
½ lemon, juice only, to serve
2 baking potatoes
400g tin cannellini beans, drained
1½ tbsp tahini
salt and freshly ground black pepper
½ tsp cumin seeds or ground cumin
1 tbsp olive oil
100g/3½oz Greek yoghurt