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.

RECIPE FROM

Clodagh’s Happy Cooking