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Beetroot, Sweet Potato and Kale Salad

Serves: 2

PREP: 10 mins

COOK: 20 mins

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INGREDIENTS:

For the salad:

150g kale

1 large sweet potato

1 tbsp extra virgin olive oil

1 tsp cayenne pepper

250g beetroot dipped in vinegar, sliced

2 tbsp mixed seeds

For the dressing:

2 tbsp white wine vinegar

4 tbsp tahini

1 clove of garlic

Juice of 1 lemon

Salt and pepper, to taste

Method:

Preheat the oven to 200°C.
Add all of the dressing ingredients to a blender or food processor, and blitz until smooth. Taste and adjust seasoning if necessary.
Strip the kale leaves from the stems and roughly chop into bite sized pieces.
Add the kale to a large bowl, pour over the dressing and massage into the leaves for around a minute until soft. Put to one side.
Peel and chop the sweet potatoes. Add to a baking tray, and toss with oil, seasoning and cayenne pepper.
Cook in the oven for 20 minutes, until soft and golden.
Build the salad in a bowl starting with the massaged kale and then the cooked sweet potato pieces, beetroot and mixed seeds.

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