Olivia Grant's sweet potato and tahini winter salad 

Mhairi Mann

9 December 2020

Olivia Grant, Founder of St Clements cafe in Fulham, shares her recipe for the perfect winter salad with spiced roast sweet potato, kale, coriander, toasted walnuts and tahini yoghurt

9 December 2020 | Mhairi Mann


2kg sweet potato

Roasting mix:
100g coconut oil
2 teaspoons Marldon
2 teaspoons cumin seeds
2 teaspoons coriander seeds
3/4 teaspoon ground cinnamon
1/4 tsp chilli flakes


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 until
soft in middle and lightly caramelized on outside.

For the salad

120g kale

For the kale dressing:
50g extra virgin olive oil
30g lemon juice
1/2 tsp marldon salt & pepper
80g walnuts
1 tsp pomace oil
1⁄2 tsp Marldon Salt
30g prepared weight picked Coriander


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 

300g yoghurt
75g tahini
75g lemon juice
1 clove garlic, microplaned
1 tsp Marldon salt
1 tsp honey


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).