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Spiced sweet potato & kale salad with tandoori spices

We seem to be going through a flux of seasons each day, unsure how to dress in the morning, checking the forecast but still unsure, and that naturally translates into food confusion. So this salad, with its warming and flavourful tandoori spices and heartiness from the sweet potato, works wonderfully for this constant change. It is lightly filling and yet it’s a salad. I’m always amazed by how different a salad with the very same ingredients can taste by just altering the spices and dressings and flavours. This one has a light Indian twist – of course! It’s got a kick but not too much. A little of the Tandoori Spice Marinade (I use the one by Patak’s) goes a long way, so it’s definitely worth getting a bottle of this! I also really massaged the dressing into the kale leaves which adds a whole lot of flavour to the kale and make it a little easier to chew. And lastly, the crunch from the flaked almonds for that necessary contrast of texture… but you can just as easily add some pumpkin seeds, any other seeds (my favourite seeds mix is the maple chilli seeds recipe from my cookbook Saffron Soul), or even some roasted cashews.

for the salad
80g, 3 handfuls of kale
1 red pepper
1 small courgette, cut into julienne strips
handful cherry tomatoes, halved
1 spring onion, chopped

for the sweet potato cubes
350g sweet potato cubes
1 tablespoon tandoori masala
2-3 tablespoons yoghurt (for a vegan option, use tahini and water down a little)
sprinkle of salt

for the dressing
4 tablespoons tahini
1 teaspoons paprika
¼ teaspoon salt
1 teaspoon agave
pinch of red chilli powder
juice of half lime

2 tablespoons flaked almonds
1 tablespoon sesame seeds
more tahini to drizzle on top

optional additions
handful of boiled quinoa
spinach leaves

Start by peeling and chopping the sweet potato into small 1-2cm cubes. Boil or steam for just ten minutes until a little cooked. While they’re cooking, mix together the marinade of tandoori spice mix and yoghurt. Once the sweet potato is a little cooked stir in the marinade and taste for spice and salt. Place under the grill for 20-25 minutes until a little chargrilled and cooked.

While these are in the oven, chop up the kale roughly but as small as you can and chop the rest of the vegetables. Prepare the dressing by mixing together the ingredients and massage this into the kale (easiest way to do this is with your hands). You can use a julienne peeler to slice the courgette or can use a spiraliser or a skin peeler.

Once the sweet potatoes are cooked, let them cool down. Arrange everything on a plate or in a bowl, garnishing with the sweet potatoes, almonds, sesame seeds and spring onions. Drizzle some more tahini over the top and sprinkle a little extra paprika.

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