Spiced Roast Sweet Potato, Kale, Coriander, Toasted Walnuts & Tahini Yoghurt

Pre heat the oven to 180°C

Cut the sweet potatoes lengthways (keep the skin on) into long wedges approx. 2cm thick at their widest point.

For the salad, wash and roughly chop the kale and massage with the kale dressing. Pick the coriander leaves.

Toast the walnuts in 1 tsp of pomace oil, Maldon salt and pepper in the oven for 5 mins to release the flavour. Do not let it go too brown.

For the tahini yoghurt, combine the ingredients. Taste to check the seasoning. It should be pretty thick, but you can thin it out with a little water.

Layer the kale, sweet potato, coriander & toasted walnuts on the flat plate, leaving enough room to put the yoghurt around the outside (you may not use all of it).