Roasted Sweet Potato & Kale Salad

Ingredients

Salad
• 1 medium-sized sweet potato, peeled and cut into cubes
• 2 Tblsps extra virgin olive oil
• 1 Tblsp cumin powder
• 1 tsp cayenne pepper
• Sea salt
• 1 large bunch of kale
• ½ cup fresh coriander, chopped
• ½ cup pecans, chopped
• ¼ cup dried cranberries

Dressing
• 2 Tblsps tahini
• ¼ cup (60 ml) extra virgin olive oil
• 2 tsps white wine vinegar
• 1 tsp maple syrup
• ½ teaspoon salt

Method

• Preheat your oven to 200°C in a conventional oven function, or 180°C in a fanned oven function.
• Starting with the kale, cut out the tough ribs of the kale and discard. Thinly slice the kale into ribbons and add to a large bowl. Pour 1 tablespoon of extra virgin olive oil over the kale and massage the leaves with your fingers until the leaves become tender and soft. Add the chopped coriander and toss to combine.
• In a bag, toss the diced sweet potato, the remaining tablespoon of olive oil, cumin and cayenne over the top. Mix with your hands until the sweet potato is well coated. Sprinkle with salt and place on a lined baking sheet and bake for 15-20 minutes or until potato is tender.
• Meanwhile add the dressing ingredients to a small jar. Shake to mix and taste for more seasoning if desired.
• Transfer the sweet potato to the bowl of kale. Add the pecans and dried cranberries and drizzle with the tahini dressing.

Serves 2