Serves 4
INGREDIENTS:
2 sweet potatoes
280g kale, chopped
200g dates, pitted and chopped
120g walnuts, chopped
Sea salt and freshly ground black pepper
For the Parmesan Tahini dressing
50g Parmesan
120g tahini
1 tbsp Dijon mustard
Juice of 1 lemon
1 tbsp honey
3 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, crushed
100ml water
METHOD:
- Pre-heat the oven to 180oC (fan).
- Place the sweet potatoes in the pre-heated oven for 30 minutes, or until cooked. Allow them to cool, then peel and chop up into 1-inch pieces, and place them in a mixing bowl. Add the kale, dates and walnuts to the mixing bowl too.
- Next make the dressing. Put all the ingredients in a bowl (except the water) and whisk together. Drizzle the water in on a slow pour and whish as you do. Pour the dressing into the mixing bowl with the salad ingredients. Season with sea salt and freshly ground black pepper and toss well.
