Serves 2 as a main meal or 4 as a side dish.
Seeds of ½ a pomegranate
1 sweet potato
1 tbsp paprika
1 tbsp tomato paste
1 carrot (grated)
1 handful of almonds
1 bunch of dill
4 big leaves of Kale or more if you wanted
3 spring onions
1 tbsp Tahini (I used black tahini)
Juice from 1 lemon
1 clove of garlic
1 tbsp of vegan alternative to honey (I used agave syrup)
2 tbsp of water
Chop sweet potato into cubes, then shallow fry with some paprika and the tomato puree (for about 5-10 minutes until starting to crisp.
In a blender combine all the dressing ingredients and blend until smooth.
Wash and chop Kale, dill, spring onions and pomegranate and put in a bowl with the grate carrot.
Remove sweet potato from the heat and let cool for 1 minute, then add to the salad with the dressing and mix well. You can either let is marinate for 10 minutes or eat straight away.
Add salad to bowls, chop the almonds and sprinkle on the top and you are ready to go!