Kale and sweet potato salad

Salad can be filling and sustaining as long as you incorporate healthy fats such as nuts and seeds, slow releasing carbs such as sweet potato and protein from leafy dark greens.

This recipe makes 2 large portions and 4 small portions

600g sweet potato

200g kale, stems removed

1  red onion

1 handful raw pistachios

2 teaspoons cumin seed

1 garlic clove

2 tablespoons lemon juice

1 tablespoon extra virgin olive oil

Heat your oven to 200c

Peel the sweet potato, cut into chunks and bake for 20 minutes till soft. Cool

Put the kale in a colander, pour boiling water over it slowly then submerge in cold water

Drain and put on a cloth

Finely slice the red onions

Toast the pistachios in a dry frying pan on a medium heat

Toast the cumin seeds in a dry pan until they are dark brown, grind in a pestle and mortar, remove from the mortar

Purée the garlic with a little salt in the pestle and mortar

Add the lemon juice and oil to the ground seeds plus the garlic and mix well

Put the kale into your serving bowl, topped with the onion, sweet potato and pistachios

Pour the dressing on top