I think I'd class this a winter salad with its robust dark green kale leaves and hearty chunks of spiced sweet potato. But of course it's great all year round, served on its own or with a grilled fillet of salmon or roast chicken. As it stands it's vegan with a delicious creamy dressing made from cashew nuts, lemon and mustard. Make double and you're set for the week - just add the dressing before you serve.

Serves 2

Ingredients:

1 sweet potato, cut into 2cm dice

1 can of chickpeas

1tsp ground cumin

1tsp paprika

1tsp olive oil

150g whole leaf kale, stripped from its stalk and chopped

Dressing:

75g cashew nuts

1/2 clove garlic

50ml almond / oat milk

1 tbsp nutritional yeast

1tsp dijon mustard

1/2 lemon, squeezed

salt and pepper

Method:

1. Toss the sweet potato chunks and drained chickpeas in a bowl with the cumin, paprika and olive oil.

2. Place on trays in the airfryer (airfry for 20 mins and check) or oven (180°C for 30 mins) until the sweet potato is cooked.

3. Place the kale in a mixing bwol with another teaspoon of olive oil and sprinkle of salt and massage with your hands until the leaves are more tender.

4. Make the dressing by placing all the ingredients in a Nutribullet or similar and blitz until smooth.

5. Add the chickpeas and sweet potatoes to the kale with half the dressing and toss to mix.

6. Serve with extra dressing on the side.