Sweet Potato, Kale & Quinoa Salad with a Green Tahini Dressing

Last weekend I made this delicious salad after buying lots of kale at the farmers markets. This is probably one of my favourite salad combo: kale, sweet potato and quinoa! I also recreated a green tahini dressing after seeing it on a menu in a restaurant in Perth. It's really good I will be using it on pizzas, salads, burgers and sandwiches.

Ingredients:

Salad:

• 1 large or 2 small sweet potatoes;
• 2 cups of cooked quinoa;
• 1/2 bunch of kale;
• 2 tbsp pumpkin seeds;

Green Tahini Dressing: (makes 2 cups)

• 1 cup of coriander;
• 1 cup of parsley;
• 2 garlic cloves;
• 2 tbsp of olive oil;
• 1/2 cup of tahini;
• 1/2 lemon juiced;
• 1/2 cup of water;
• Salt & pepper to taste;

Instructions:

1. Precook quinoa;
2. Peel and slice sweet potato in little cubes and roast in the oven for about 30 minutes at 200 degrees with a bit of olive oil and salt and pepper;
3. Remove stalks from kale and rinse well;
4. Chop kale and massage with olive oil with your fingers to soften the leaves (about 1 tbsp);
5. Leave the sweet potato and quinoa to cool down;
6. Once cool mix them with the kale;
7. To make the dressing, add all the ingredients in a food processor and blitz until creamy and green. 
8. Pour dressing over salad and keep the rest in a jar in the fridge for up to 3 days. 
9. Top salad with pumpkin seeds or seeds of your choice and serve on its own or with some chicken or fish. 

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