Crispy Kale & Sweet Potato Salad
A warm salad full of colour, flavour and texture
Ingredients
- 2 Small Sweet Potatoes
- 150g Kale
- 1 Avocado
- 45 grams Popping Corn
- 250 grams Greek Yohurt or Vegan Alternative Yoghurt
- 1 Lemon
- 2 tsp Harissa
- 2 tbsp Coconut Oil
- 2 tbsp Olive Oil
- 1 tsp Sesame Oil
- 2 tbsp Tahini
- 0.5 tsp Cumin
- 0.5 tsp Paprika
- 1-2 tbsp Water
Instructions
- Preheat the oven to 180°C
- Peel the Sweet Potatoes and slice into thin discs. Toss with the Paprika, Cumin and 1 tbsp Olive Oil. Spread in a single layer on a baking tray and roast for 25 – 30 mins.
- Wash the Kale under cold water and dry thoroughly.Toss with the Sesame Oil and the Remaining 1 tbsp Olive Oil.Spread in a single layer on baking trays and roast for 20 mins.
- Pop your corn, either in a pan with a lid or with a gadget. I use a silicone lidded container that I put the kernels in and then microwave for a couple of minutes.Whilst the kernels are popping melt the coconut oil and mix with the harissa.When the popcorn has popped combine with the harissa oil and toss to coat. Set aside or in the centre of the table for people to help themselves.
- Mix the Yoghurt, Tahini, Zest of 1 Lemon and the juice of half (about 1 tbsp) adding water to reach your desired consitancy. I like dollops that I can fork the salad into.
- Next slice the Avocado and we are ready to build. Kale in first with the Sweet Potato, followed by Avocado, Pomegranate Seeds, Popcorn and Dressing. Enjoy.