Spicy Sweet Potato and Kale Salad

Butternut squash

Hello chaps.

Lately I’ve been baking a tad more than usual. Ok a lot. I’ve been baking a lot because I’m crazy in love with peanut butter and dates. And while these types of ingredients are completely natural containing heaps of nutrition, theres a fair amount of calories in nuts and dried fruit.  I guess there’s no way of escaping the discipline of moderation. So when I have weeks like this I try to balance things out by having a big intake of greens and protein…

People say bad things about salads all the time. I don’t think they deserve it. Unless of course you make it the night before and its soggy by the time you get it into work the next day. I feel for you and your tupperware. This salad however gets better the longer you leave it because it is marinated in Tahini which softens the cells walls of the kale and makes it a lovely texture. Seriously, try tahini. Just try it. It contains only ground sesame seeds and will change the way you think about salads forever. Maybe. Hopefully…


2tbsp olive oil
2 tbsp tahini
1 tsp lemon juice

1 sweet potato
1/2 butternut squash
5 stems of tender stemmed broccoli
Chilli flakes
3-4 large handfuls of kale (stalks removed)
Hemp and sesame seeds

Pre heat the oven to 180degrees. While you are waiting for the oven to heat make your tahini dressing by adding two tablespoons of olive oil to a bowl, 2 tbsp tahini and a tsp lime juice. Mix well. I decided to buy the sweet potato and butter nut squash pre-cut but if you don’t then slice them both into equal size squares. Put them in a baking tray and pour over approximately 2 tbsp olive oil, a sprinkle of chilli flakes and salt and pepper. The tender stemmed broccoli (which I think is way way nicer than the average broccoli) doesn’t take as long in the oven, so after 15 minutes add the broccoli and a little more olive oil, chilli and salt and pepper. While you are waiting for them to cook massage the dressing into the kale (yes you have to massage the kale.  I can’t say that to peoples faces). Remove the stems from the kale, put kale in a mixing bowl and pour over the tahini dressing. Rub the dressing into the kale with your hands (its a little messy but well worth it).  Once the vegetables are ready add them into the mixing bowl with the seeds and then pour onto a plate.


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