1 small sweet potato, diced (skin left on)
olive oil, for drizzling
200g curly kale
1 red (bell) pepper, diced
5 cherry tomatoes, quartered
For the dressing
1 large clove garlic, finely chopped
1 small red chilli, finely chopped
1 teaspoon honey
2 teaspoons light soy sauce
1 heaped tablespoon almond butter
1/2 teaspoon Chinese five-spice powder
small handful coriander leaves, roughly chopped
Preheat the oven to 200°C.
Place the sweet potato in a roasting tray, drizzle with a little olive oil and a small sprinkling of salt, and roast for about 20 minutes, turning occasionally, until soft and the edges are turning golden. Remove and set aside.
Place the kale in a bowl, drizzle with a little olive oil, then get your hands in there and give it a good massage. Keep this up until it softens, wilts, and starts to resemble cooked kale.
Add the bell pepper, tomatoes and roasted sweet potato, and toss well.
For the dressing, put the garlic and chilli in a small bowl, then add the honey and soy, followed by the almond butter and five-spice powder. Mix well. Add one tablespoon of water and mix well again. Add another one tablespoon of water and the chopped coriander and mix well. The dressing should be a smooth, creamy texture, not too thick or too watery. Dress the vegetables to serve.
This is an edited extract from How to Cook Healthily by Dale Pinnock. Published by Hardie Grant Books and available in stores nationally. Photographer: © Issy Crocker.