Autumn Sweet Potato, Crispy Kale & Avocado Salad

Method

Start by cutting the sweet potatoes into wedges.

Heat a little neutral oil in a frying pan and cook the sweet potato over a medium heat, turning regularly, until golden on the outside and soft through the middle.

While the sweet potato cooks, make the dressing. Mix together sesame oil, garlic, chilli flakes, honey, lime juice, sweet paprika and balsamic vinegar. Season well with salt and black pepper, then taste and adjust until you have a good balance of sweet, sharp and slightly spicy.

Once the sweet potato is ready, remove it from the pan.

Add a little more neutral oil and fry the kale until it starts to crisp around the edges. Finish with a small splash of sesame oil for flavour, then remove from the heat.

To build the salad, start with a bed of rocket. Layer over the crispy kale, followed by the chopped avocado and warm sweet potato wedges.

Scatter over the pistachios and finish generously with the dressing.

Serve while the sweet potato and kale are still warm.