Sweet Potato & Kale Salad

2 large sweet potatoes
1 small butternut squash
1 large bunch of kale (I like to use cavalo nero)
4 spring onions
1 chopped red pepper
few tbsp pomegranate molasses
a good glug of olive oil
balsamic vinegar
squeeze of fresh lemon juice
fresh parsley or coriander
2 tsp garlic granules
salt & pepper
handful of toasted almond slivers (or pumpkin seeds)
*optional​*​ feta cheese (vegan or regular) to crumble on top

1. 1. First peel and chop potatoes and squash into cubes. Tip them into a roasting pan and toss with olive oil and garlic granules.

   2. Roast in a hot oven until soft and starting to caramelize around the edges (approx 40 mins)

   3. While the veg is roasting, prepare your kale by removing thick stalks and finely chopping. Next, rub in a dash of olive oil with your hands so that the kale begins to soften. You can add salt & pepper at this stage too.

   4.  Finally, assemble your salad by adding your red pepper, spring onions, almonds / pumpkin seeds. fresh herbs

   5. Finish by pouring over a few tbsp of balsamic, lemon juice and your pomegranate molasses
      Serve on its own as a main course or alongside your favourite veggie burger or falafels