Kale & Pomegranate Salad

Ingredients

• 1 bunch curly kale leaves, roughly chopped
• 1/2–3/4 cup fresh pomegranate seeds
• 1/3 cup toasted pepitas (pumpkin seeds)
• 3/4 cup (100g) crumbled feta cheese
• 1/2 cup uncooked French lentils or 1 can (400g / 14 oz) lentils, rinsed and drained
• 1 lb (450g) sweet potato, peeled and cut into small chunks
• Juice of 1 lemon
• 1 tablespoon Dijon mustard
• 1 tablespoon honey (or maple syrup)
• 3 tablespoons tahini
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat your oven to 200°C / 425°F (180°C fan). Line a baking tray with parchment paper for easy cleanup.

2. 2

   Peel and cut the sweet potatoes into 1-inch cubes. Place them on the baking tray, drizzle or spray with oil, and season with salt and pepper. Toss well to coat — I like to use my hands to massage the seasoning into each piece.

3. 3

   Spread the sweet potatoes out evenly on the tray, making sure they aren’t crowded. Roast for 40 minutes or until golden and tender.

4. 4

   In a bowl or jar, whisk together tahini, Dijon mustard, honey, lemon juice, salt, and pepper until smooth and creamy.

5. 5

   If using dry lentils, rinse them, then simmer in boiling water for 15–20 minutes until tender. Drain and rinse under cold water. If using canned lentils, simply drain and rinse well.

6. 6

   Place the kale leaves in a large mixing bowl. Pour in half of the dressing and massage with your hands for about 1 minute, until the kale softens and is well coated.

7. 7

   Add the roasted sweet potatoes, lentils, feta cheese, pepitas (pumpkin seeds), and pomegranate seeds to the bowl. Drizzle with the remaining dressing, gently toss to combine, and serve.