Salads aren’t just for Summer

This Kale, Sweet Potato, Olive, Roasted Veg & Feta Salad with a Herb Tahini Dressing is both healthy and hearty, perfect for a January lunch or dinner. Recipe below (serves one). Any of the veg can be switched to whatever you have to use up!

Olive oil
Salt and pepper
40g curly kale
1/2 tsp cumin
1/4 large sweet potato
1/4 red onion
4 tenderstem broccoli spears
4 cherry tomatoes
8 olives
4 chestnut mushrooms
1 tbsp mixed seeds
1/2 tsp paprika or chilli flakes
Handful fresh herbs (such as parsley, coriander, mint)
1/4 lemon
1 tbsp tahini
1 tbsp water
1 small garlic clove

Start by removing the hard stalks from the kale and massaging the leaves in a serving bowl with a little oil and some salt to tenderise. Leave to one side.

Preheat oven to 200C / 180C fan. Finely slice the red onion and chop the sweet potato into small chunks. Spread out on a baking tray. Drizzle with a little oil, season with cumin, salt and pepper, then put in the oven for about 20-25 mins.

Halfway through, halve the broccoli, mushrooms and tomatoes then add to the baking tray.

Once the veg are cooked, take out of the oven and leave to cool slightly.

Crush the garlic clove, then in a small bowl, mix the tahini, juice of the lemon, garlic and water together and season with salt and pepper. Chop the fresh herbs and add most of them to the dressing.

Start assembling your salad by arranging the veg and olives on top of the kale. Crumble over the feta, then sprinkle over the mixed seeds.

Drizzle the dressing over the top then garnish with fresh herbs and a sprinkling of paprika or chilli flakes. You could also garnish with some pomegranate seeds if you have any. Add a little more black pepper to season. Enjoy – I like to eat this at room temperature.