This warm winter salad has steamed kale as its base, topped with roasted sweet potato wedges, quick-pickled onions, toasted sunflower seeds, cherry tomatoes, plus olives and sprouted mung beans. You can add anything you want! We’ve also shared a simple dressing you can easily make with your favourite hummus.
Serves two as a meal and up to four as a side salad.
By Amanda Williams
Equipment
- Baking tray
- Pan with lid
- Two mixing bowls
Ingredients
- 200g kale, chopped
- 1 medium sweet potato, sliced into wedges (we kept the skins on)
- 6 – 8 cherry tomatoes, halved
- ½ red onion, thinly sliced
- 3 tbsp of your favourite hummus
- 1 lemon, juiced
- Other toppings we included: olives, sprouted mung beans
Method
- Preheat oven to 200C with fan. Arrange sweet potato wedges on baking tray, drizzle with a little bit of olive oil and bake for 20 to 30 minutes or until soft and edges are crispy. While sweet potatoes are baking, make the pickled onions and tahini dressing.
- To make the quick-pickled onions, combine sliced onions with lemon juice and a sprinkle of salt in a bowl. Mix well, cover and place in fridge while you prepare everything else.
- To make the dressing combine your favourite hummus with tahini, apple cider vinegar, olive oil and ½ tsp pink salt in a bowl. Mix well and set aside.
- Steam kale by placing it in a pan with just a few tablespoons of water. Cover and steam for about 10 minutes or until kale turns bright green and becomes soft.
- By this time your sweet potatoes should be ready. Arrange the kale on the bottom of your serving dish. Top with roasted sweet potatoes, halved cherry tomatoes, toasted seeds and any other toppings of your choice. We included olives and sprouted mung beans. Top with the quick-pickled onions and hummus tahini dressing.
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