Grain Salad with Roast Sweet potato

    

Ingredients

300g cooked grain ( quinoa / bulgur / faro )
600g sweet potatoes
1 tsp cumin
1 tsp smoked paprika
100g kale
Juice 1/2 lemon
1 pomegranate
1 tin chickpeas
100g goats cheese
Pumpkin seed

Onion Rings

1 large onion
200mls buttermilk
100g flour
Poppy seeds
Turmeric
Salt and pepper
500ml / 1litre oil

Creamy tahini & sumac dressing

2 tbsp tahini
2 tbsp olive oil
1 tsp dijon mustard/cumin
1 clove garlic
Water
Seasoning

Method

1. Preheat the oven to 180℃ / gas 6. Drizzle a little oil on a baking tay and heat.

2. Roast Sweet Potatoes:

Cut the sweet potato into large chunks. Toss in the cumin and smoked paprika. Spread out over the oven tray and roast for 30 minutes until tender on the inside and crisp on the outside. Add the chickpeas 10 minutes before the sweet potatoes are roast.

3. Kale:

Massage the kale with lemon juice. Season and set aside.

4. Creamy Tahini Dressing:

Make the creamy tahini dressing by whisking the oil, mustard and tahini together. Season and chill.

5. Onion Rings:

Peel the onion and cut them into round slices. Separate the onion rings. Season the flour with poppy seeds, turmeric and salt and pepper. Dip the onion rings in the flour, then the buttermilk and then back in the flour.  Deep fry in the oil until golden and crispy.

6. Assembly:

In a large bowl toss the kale, roast sweet potato and chickpeas together with the cooked grains. Pour in the salad dressing and toss well.

7. Serving:

Serve on a large serving platter, sprinkle over the goats cheese and pomegranate. Garnish with onion rings and pumpkin seeds.