Ingredients2kg sweet potato

Roasting mix:100g coconut oil2 teaspoons Marldon2 teaspoons cumin seeds2 teaspoons coriander seeds3/4 teaspoon ground cinnamon1/4 tsp chilli flakes

Method

Preheat the oven to 180°C

Cut sweet potatoes lengthways (keep skin on) into long wedges that are approx. 2 thick at widest point.

Grind cumin and coriander seeds. Melt coconut oil and whisk in salt and all spices. Toss sweet potatoes with oil and spices and roast for around 30 mins untilsoft in middle and lightly caramelized on outside.

For the salad

120g kale

For the kale dressing:50g extra virgin olive oil30g lemon juice1/2 tsp marldon salt & pepper-80g walnuts1 tsp pomace oil1⁄2 tsp Marldon Salt-30g prepared weight picked Coriander

Method

Wash and roughly chop the kale and massage with the kale dressing. Pick the coriander leaves.

Toast the walnuts in 1 tsp pomace oil, Marldon salt and pepper in the 180°C oven for 5 mins just to release the flavour. Do let allow to go too brown.

For the tahini yoghurt

Ingredients300g yoghurt75g tahini75g lemon juice1 clove garlic, microplaned1 tsp Marldon salt1 tsp honey

Method

Combine the ingredients. Taste to check seasoning. It should be pretty thick but if too thick thin 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 the yoghurt).