Beat the Budget’s roasted sweet potato, feta, kale and walnut salad
- 500g sweet potatoes, washed and cut into small chunks
- 150g bag Grower’s Selection British Unwashed Sliced Curly Kale, washed and dried, tough stems removed
- 100g walnuts
- 100g feta
- STORE CUPBOARD
- 2tbsp rapeseed oil
- 1½tbsp clear honey
Preheat the oven to 200C/180C Fan/Gas 6.
Arrange the sweet potato chunks on a baking tray and drizzle over 1tbsp of the oil and 1tbsp of the honey. Shake the tray to ensure all the chunks are evenly coated. Roast in the oven for 15 mins until softened.
Meanwhile, put the kale in a large mixing bowl, drizzle over 1tbsp of the oil and season with freshly ground black pepper. Gently squeeze the kale with your hands to soften slightly.
Put the walnuts in a small bowl with ½tbsp of the honey and stir to combine. Take the tray of sweet potatoes out of the oven, stir, then add the walnuts. Roast for 8-10 mins.
Remove the sweet potatoes and walnuts from the tray and set aside to cool slightly.
Mix the sweet potato chunks and roasted walnuts into the kale to combine.
To serve, divide between four plates, crumble the feta over the top of the salad and then finish with a sprinkling of freshly ground black pepper.