Kale, pomegranate and sweet potato salad with black tahini dressing


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

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!

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