Creamy Kale & Sweet Potato Salad

• servings: Serves: 4

Ingredients

FOR THE SALAD:

2 sweet potatoes

(about 500g / 17 oz) peeled & cut into bite-sized pieces

1 x 14 oz tin chickpeas

drained & rinsed

1 teaspoon ground cumin

1 teaspoon paprika

7 oz kale

roughly chopped

1 handful of parsley

chopped

pinch of dried red chilli flakes

(optional, for a spicy kick)

drizzle of olive oil

pinch of sea salt & black pepper

(to taste)

FOR THE DRESSING:

5.3 oz cashews

2 cloves garlic

roasted

6 tablespoons almond milk

1 tablespoon nutritional yeast

(optional)

2 teaspoons mustard

(we used Dijon)

1 lemon

juiced

pinch of sea salt

Directions

Preheat oven to 190°C fan / 375°F. Place the sweet potato chunks and drained chickpeas on a baking tray and drizzle with olive oil, cumin, paprika and a pinch of salt. Mix well and roast for 30–35 minutes until the sweet potatoes begin to soften.

While they cook, make the dressing. Place all of the dressing ingredients into a powerful blender and blitz until smooth.

Place the kale into a large mixing bowl; add a drizzle of olive oil and a sprinkling of salt. Massage the kale with your hands for a few minutes, really rubbing the leaves until the kale is nice and soft. When ready, pour over the dressing and gently rub it into the kale, again using your hands.

Once the sweet potatoes and chickpeas are cooked, remove from the oven. Allow to cool for a few minutes and then toss through the kale. Transfer to a serving bowl and finish with fresh parsley, a crack of black pepper and a pinch of chilli flakes.