SWEET POTATOES, KALE AND SPICY CHICKPEAS

Wilted kale and sweet potato make a great combo with spicy roasted chickpeas. Finish with pomegranate seeds, avo and red onion for a sumptuous salad that covers all bases

INGREDIENTS

1 medium sweet potato, peeled and cut into wedges • 2 tbsp olive oil, plus a drizzle for frying • salt and black pepper • ½ tsp ground cumin • 400g can of chickpeas, drained • ½ tsp sweet paprika • ¼ tsp dried chilli flakes • 75g kale, chopped • 3 tbsp pomegranate seeds • 75g baby spinach leaves • 2 carrots, julienned • ½ red onion, sliced • 2 slices of radish (optional) For the dressing: 150ml nut or seed milk • 3 tbsp almond butter • 2 tbsp shoyu soy or tamari sauce • 1 tsp lemon juice • 2 garlic cloves • 1 tsp honey or agave syrup • ½ tsp crushed garlic

METHOD

1. Preheat the oven to 230°C and line a baking tray with greaseproof paper. Toss the sweet potato wedges with 1 tbsp olive oil, a sprinkle of salt and the cumin in a bowl until well mixed.

2. In a separate bowl, toss the chickpeas with 1 tbsp olive oil, the paprika and chilli flakes. Arrange the wedges and chickpeas in a single layer on the baking tray and roast for 30 mins.

3. Heat a frying pan over a medium-high heat. Drizzle with oil and fry the kale (use cavolo nero if you prefer) until wilted and season to taste.

4. Blend the dressing ingredients and set aside. Then, in a bowl, combine the chickpeas, sweet potato and kale with the remaining ingredients. Next, plate up and drizzle the dressing over the salad. Serve with a side of smug.