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:

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.