Preheat oven to 200 degrees.

First make the tahini sauce. Toast the sesame seeds for a few minutes in a large frying pan. Leave the seeds to cool slightly before blitzing them in a food processor with the garlic clove, water and lemon juice until smooth. Add sea salt to taste. Set aside.

Barely trim the end of each sprout if needs be. Cut each sprout in half.

Place the sprouts on a large baking tray. Coat them in the olive oil and lay them all cut-side down. Season with sea salt and roast for 20 minutes. Turn the tray halfway and make sure no pieces are burning.

Transfer the sprouts to a serving platter. Drizzle with the tahini sauce. Sprinkle the toasted sesame seeds over and scatter with the pomegranate arils. Serve right away.