Miso Sweet Potato and Kale Salad

30 September 2020 Main Course Recipes 1,789 Views

Recipe from Bill’s Restaurant and Bar by Madeleine Shaw
www.bills-website.co.uk

SERVES ONE

INGREDIENTS

120g of sesame roast sweet potato
40g of raw long stem broccoli
40g of raw sugar snap peas
40g of roast cherry tomatoes
50g of miso dressing
100g of ancient grains
20g of baby leaf kale
10g of roasted pumpkin seeds
10g of roasted pistachios

15g of dried cranberries
1g of toasted sesame
1g of mixed micro salad

Sesame roast sweet potatoes:
120g of sweet potatoes
5g of sesame oil
Pinch of salt
5g of agave syrup

METHOD
Sesame roast sweet potato
Peel and cut the sweet potatoes into 1-inch cubes, mix with oil, agave, and salt. Roast at 180 degrees Celsius for 20 minutes (or until evenly browned).

Miso Sweet Potato and Kale Salad
Reheat sweet potato in the oven for 4 minutes then add broccoli, sugar snap peas and roast cherry tomatoes and miso dressing. Cook for another 4 minutes. Set aside half the tomatoes and sweet potato but mix all other veg with ancient grains and baby kale. Transfer to a bowl.

Place remaining sweet potato and cherry tomatoes on the top, garnish with pistachios, pumpkin seeds, dried cranberries, sesame, and micro salad.