This nutritious and satisfying salad is a meal in its own right, and so simple with three ingredients in the salad, and four in the punchy curried tahini dressing.
1small orange kumara, (sweet potato), approximately 200g
2handfuls of kale leaves, (approximately 2-3 cups, chopped)
1can of cannellini beans, drained
For the dressing:
¼cupfreshly squeezed lemon juice
1tablespoontahini
1 ½teaspooncurry powder
1teaspoonnutritional yeast, optional
Salt and pepper to taste
Instructions
Preheat oven to 200C fanbake.
Wash, dry and cube the kumara. I left the skin on as I love how crispy and chewy it gets around the edges.
Either toss the kumara with a little oil of your choice, or spray it with a thin coating of olive oil, then season and roast for 15-20 minutes or until soft and golden brown.
While the kumara is cooking, make your dressing.
Put dressing ingredients into a jar with a lid and give it a good shake to emulsify. Or mix in a small food processor bowl until well combined. Taste and adjust seasoning to your liking.
Wash the kale and roughly slice into 2-3cm strips. In a mixing or salad bowl, tip about half of the dressing over the kale and give it all a good massage with your hands for a few minutes. This ensures the kale is really well coated with the dressing, and also encourages it to soften and sweeten up a bit which makes it more pleasant to eat raw. The volume of the kale will shrink down a bit too.
Add the cooked kumara and cannellini beans to the kale, and toss together with the remaining dressing.
Serve straight away if you're starving, or pop it in the fridge for later. Kale is a sturdy green which will stand up to travelling in a packed lunch just fine.
Notes
Nutrition information doesn't include oil used for roasting the kumara. It's up to you what type, and how much oil you choose to use.