FOR THE SALAD

•  2 sweet potatoes

(about 500g / 17 oz) peeled & cut into bite-sized pieces

• 240 g canned chickpeas

(1 x400g tin) drained & rinsed

1 teaspoon ground cumin

1 teaspoon paprika

• 200 g kale

    Roughly chopped

• Handful of parsley

    chopped

• pinch of dried red chilli flakes

         (optional, for a spicy kick

• for the salad

• 150 g cashews

• ½ clove garlic

          crushed

• Preheat oven to 190°C fan / 375°F. Place the sweet potato chunks and drained chickpeas on a baking tray and drizzle with olive oil, cumin, paprika and a pinch of salt. Mix well and roast for 30–35 minutes until the sweet potatoes begin to soften.

• While they cook, make the dressing. Place all of the dressing ingredients into a powerful blender and blitz until smooth.

• Place the kale into a large mixing bowl; add a drizzle of olive oil and a sprinkling of salt. Massage the kale with your hands for a few minutes, really rubbing the leaves until the kale is nice and soft. When ready, pour over the dressing and gently rub it into the kale, again using your hands.

• Once the sweet potatoes and chickpeas are cooked, remove from the oven. Allow to cool for a few minutes and then toss through the kale. Transfer to a serving bowl and finish with fresh parsley, a crack of black pepper and a pinch of chilli flakes.