SWEET POTATO AND KALE SALAD
WITH HARISSA DRESSING
Benefits: Sweet potatoes are rich in beta-carotene, beneficial for health of the skin and eyes, they are high in fibre, which helps support digestive system and may help to improve blood sugar regulation for those with Type 2 diabetes. Kale is a excellent source of fibre, iron and calcium, and contains four times the vitamin c content and twice the selenium content of spinach, as well as nutrients like vitamin E and beta-carotene. These are all important for supporting a healthy immune system.
2 medium sweet potatoes
400g cooked chickpeas
150g kale, chopped
1 tsp harissa paste
1 tbsp olive oil
1 handful of walnuts/ pecans
60ml olive oil
10ml cider/ wine vinegar
1 tsp dijon mustard
1 tsp maple syrup
1 tsp harissa
Preheat oven to 190 deg C
Chop sweet potatoes into bite size chunks (leave skin on)
Combine potatoes with 400g drained chick peas and 1tbsp harissa paste, olive oil and salt and pepper. Lay out onto a baking tray and roast in middle shelf oven for 25 - 30 mins.
Meanwhile prepare Kale by removing stalks and massaging with a little olive oil and salt to break down the vegetable's fibrous texture.
Add Kale to a salad bowl, then top with the roasted veg.
To this, add a handful of nuts, pomegranate seeds and sliced avocado. (Squeeze a little lemon or lime on avocado to avoid browning).
Add dressing ingredients to a jam jar with lid, shake to combine and pour over the salad just before serving.