Tandoori sweet potato & kale salad

National Vegetarian Week is upon us!  Here’s one of Mira Manek’s spice-lifted Indian-inspired dishes to add to your healthy, gluten free snack repertoire:

With the warmth and heartiness of sweet potato, this is a great salad for all seasons. The tandoori spice mix (I use the paste from a brand called Patak’s) is a great jar to stock in your fridge. A little of this spiceful paste can add an abundance of flavour – and it’s not actually spicy!

Serves: 2-4

Ingredients

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

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

Optional additions:
handful of boiled quinoa
spinach leaves

Method

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.

Mira Manek

Mira is a jet-setting, yoga-practicing, health-retreat-hosting author of cookbook Saffron Soul.  She is giving Indian food a total facelift, accenting the traditional recipes passed down from her mother and grandmother with a wholesome yet contemporary twist.