Roasted Sweet Potatoes with Kale, Tahini and Pomegranate

Serves 4 as a side

Ingredients

2 large sweet potatoes

1 tbsp za'atar spice

4 large handfuls kale - any variety

Juice of 1 lemon

1.5 tbsp tahini - choose good quality, light in colour, smooth and runny

Seeds of 1 pomegranate

Fresh parsley to garnish

Extra virgin olive oil, salt and pepper

Method

1. Heat the oven to 220 degrees Celsius. Cut the sweet potatoes into cubes and place in a roasting tray with a drizzle of olive oil and the za'atar. Roast until soft and slightly crispy, about 40-60 minutes.

2. Roughly chop the kale and place in a bowl with a drizzle of olive oil and a good pinch of salt. Massage strongly with your hands to break down the kale.

3. In a small bowl, mix together the lemon juice and tahini to form a creamy paste. You may need to add a little water to loosen, or more tahini to thicken. Be careful - just a little more tahini will thicken the sauce quickly. Season with salt and pepper.

4. To plate up, spread the kale on your plate first, scatter over the sweet potatoes, dollop on the tahini dressing, then finish with the pomegranate seeds and some fresh parsley.