Kale Salad with Caramelised Sweet Potato and Maple roasted nuts

• 180g fresh kale

• ½ pomegranate

• 1 avocado

• 2 sweet potatoes

• 1 pinch cinnamon

• 40g walnuts or peanuts

• 2 tablespoons maple syrup

• 3 tablespoon olive oil

• 2 tablespoons of your favourite dressing

Instructions

• Preheat the oven to 190 degrees Celsius.

• Start by pealing the sweet potato and chopping them into small bite sized cubes, line on a roasting tray, drizzle with olive oil a tsp of cinnamon and place in the oven for 30 minutes.

• Meanwhile wash the kale, and remove any hard stems.

• Mix all ingredients for the dressing in a bowl. Pour the dressing into the bowl with the kale, and massage for approx 3 minutes, until the kale softens/wilts.

• Add the nuts to a bowl with the pure maple syrup and olive oil, mix well and add to the tray with the sweet potato wedges for 2-3 minutes before removing.

• Slice your avocado into cubes and add to the salad with the pomegranate seeds and the roasted sweet potato wedges. Toss well, and plate, sprinkling with the toasted nuts.

• Add cucumber or tomatoes if you’d like.

  Enjoy!