KALE, SWEET POTATO, DATE AND WALNUT CHOPPED SALAD WITH A PARMESAN TAHINI DRESSING

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: 

1. Pre-heat the oven to 180oC (fan). 
2. 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. 
3. 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.