Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line a baking tray with baking paper. If necessary, peel and wash the potatoes, cut them lengthwise into slices and mix them in a large bowl with 3 tbsp. oil, salt and pepper. Spread on the baking tray and bake in a hot oven for about 45 minutes. Turn slices after 20-25 minutes. Remove potatoes from the oven and let cool.
Roast sesame seeds in a pan without fat until golden brown. Take out and let cool down. For the dressing, halve the limes and squeeze them. Mix lime juice with salt, pepper and agave syrup. Fold in 3 tablespoons of oil.
Sort the spinach, wash and drain well. Pour the chickpeas into a sieve, rinse and drain. Clean, wash and cut spring onions into rings.
Mix the potatoes, spinach, chickpeas and spring onions and serve. Drizzle with the dressing and sprinkle with sesame seeds.
The potatoes in the 'zebra look' become an eye-catcher. To do this, fry the potatoes in a grill pan for approx. 4 minutes on each side before putting them in the oven.