Superfoods turn into a super salad with this nutritious and satisfying summer dinner. Sweet potato is not only low-GI, but tastes superb roasted, especially when it's coated in a smoky spice mix, while kale is packed full of fibre. This delicious main-course salad will leave you feeling full and fabulous!What You'll Need (2 Portions):- 500g sweet potato

  • 1g smoked paprika
  • 1g ground coriander
  • 20g almonds slivered
  • 20g pepitas
  • 50g pitted dates
  • 200g kale
  • 100g lemons
  • 50g goat's curd

What You'll Need (4 Portions):- 500g sweet potato

  • 1g smoked paprika
  • 1g ground coriander
  • 40g almonds slivered
  • 40g pepitas
  • 100g pitted dates
  • 300g kale
  • 100g lemons
  • 50g goat's curd

Utensils- Oven trays

  • Baking paper
  • Grater

**Method:**1. Preheat oven to 220C. Line 2 large oven trays with baking paper. Cut sweet potato into 2cm chunks. Combine 1 tbs oil, spice mix (use half for 2P** see cooking tip), and sea salt and pepper in a large bowl. Add potato, toss to coat, then place in a single layer on one tray. Roast for 30 mins or until golden and tender, turning halfway through. 2. Meanwhile, place almonds and pepitas on a separate oven tray and roast for 3-5 mins until golden and fragrant. Remove and set aside. 3. Cut the dates into 1cm chunks. 4. Tear kale into bite-size pieces, discarding stems, and place in a large bowl. Toss with 1 tbs oil and season with sea salt and pepper. When sweet potatoes have about 8 mins left, place kale on a tray and roast in oven until wilted and crispy in parts. 5. Finely grate the lemon zest into a bowl. Juice the lemon (half for 2P) into the same bowl. Add 1 tbs oil and season with sea salt and pepper, whisking to combine. Cut remaining lemon into wedges. 6. Divide kale, dates and warm sweet potato among plates. Sprinkle over the nuts and seeds and spoon over the goat's curd. Serve with lemon wedges and drizzle with the dressing.

2P = 2 portions. 4P = 4 portions.