Ingredients
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
Dressing
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
Step 1
Chop sweet potato into cubes, then shallow fry with some paprika and the tomato puree (for about 5-10 minutes until starting to crisp.
Step 2
In a blender combine all the dressing ingredients and blend until smooth.
Step 3
Wash and chop Kale, dill, spring onions and pomegranate and put in a bowl with the grate carrot.
Step 4
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.
Step 5
Add salad to bowls, chop the almonds and sprinkle on the top and you are ready to go!
