Creamy Kale and Sweet Potato Salad

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2 sweet potatoes, peeled & cut into bite-sized pieces

1 x 400g tin chickpeas, drained & rinsed

1 teaspoon ground cumin

1 teaspoon paprika

200g kale, roughly chopped

1 handful of parsley, chopped

pinch of dried red chilli flakes

drizzle of olive oil

pinch of sea salt & black pepper (to taste)

subheading: For the dressing - 150g cashews:

2 cloves garlic, roasted

6 tablespoons almond milk

1 tablespoon nutritional yeast

2 teaspoons Dijon mustard

1 lemon, juiced

pinch of sea salt 1. Preheat oven to 190°C fan. Place the sweet potato chunks and drained chickpeas on a baking tray and drizzle with olive oil, cumin, paprika and a pinch of salt. Mix well and roast for 30–35 minutes until the sweet potatoes begin to soften. 2. While they cook, make the dressing. Place all of the dressing ingredients into a powerful blender and blitz until smooth. 3. Place the kale into a large mixing bowl; add a drizzle of olive oil and a sprinkling of salt. Massage the kale with your hands for a few minutes, really rubbing the leaves until the kale is nice and soft. When ready, pour over the dressing and gently rub it into the kale, again using your hands. 4. Once the sweet potatoes and chickpeas are cooked, remove from the oven. Allow to cool for a few minutes and then toss through the kale. Transfer to a serving bowl and finish with fresh parsley, a crack of black pepper and a pinch of chilli flakes. pinch of sea salt 1. Preheat oven to 190°C fan. Place the sweet potato chunks and drained chickpeas on a baking tray and drizzle with olive oil, cumin, paprika and a pinch of salt. Mix well and roast for 30 to 35 minutes until the sweet potatoes begin to soften. 2. While they cook, make the dressing. Place all of the dressing ingredients into a powerful blender and blitz until smooth. 3. Place the kale into a large mixing bowl; add a drizzle of olive oil and a sprinkling of salt. Massage the kale with your hands for a few minutes, really rubbing the leaves until the kale is nice and soft. When ready, pour over the dressing and gently rub it into the kale, again using your hands. 4. Once the sweet potatoes and chickpeas are cooked, remove from the oven. Allow to cool for a few minutes and then toss through the kale. Transfer to a serving bowl and finish with fresh parsley, a crack of black pepper and a pinch of chilli flakes.

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