zoom Roasted cauliflower & sweet potato salad

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    Roasted cauliflower & sweet potato salad

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    Roasted cauliflower & sweet potato salad

    • 2 of your 5 a day
    • Low Fat
    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 6

    Ingredients

    1 cauliflower, broken into small florets
    2 sweet potatoes, peeled and cut into small cubes
    1 tsp sweet or hot smoked paprika
    2 tbsp olive oil
    250g bag kale
    2 tbsp Whole Earth Smooth Almond Butter
    1 tbsp lemon juice
    2 tsp light soy sauce
    125g pack pomegranate seeds

    Method

    1. Preheat the oven to 200°C, gas mark 6. Place the cauliflower and sweet potato on a large roasting tray and toss with the paprika and half the olive oil. Cover the tray with foil and bake for 30 minutes. Remove the foil, stir and roast for a further 20 minutes until tender and crisp and browned on the edges.

    2. Meanwhile, drizzle the remaining 1 tbsp oil over the kale and using your hands, massage the leaves for 3-4 minutes (removing any large stems) until the leaves feel softened. Transfer to a large serving platter or bowl.

    3. For the dressing, whisk the almond butter, lemon juice, soy sauce and 2 tbsp warm water until smooth.
    Stir the roasted vegetables into the kale and drizzle with the almond butter dressing. Scatter over the pomegranate seeds and serve warm.

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    Cook's tip
    Cooking the veg under foil steams them before they’re roasted so they’re tender inside and crisp outside. 

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