Baked Sweet Potato Pesto Salad

GF, DF, V + RSF - serves 4

Ingredients:

• 2 large sweet potatoes washed and dried

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1/4 tsp sea salt

• 1 medium bunch of kale

• 2 tomatoes

• 1 lebanese cucumber or 1/2 continental

• 1 cup quinoa

• 5 tbsp coconut or greek yoghurt

Almond Pesto:

• 1/4 cup almonds

• 1 small garlic clove

• 1 cup basil

• 2 tbsp lemon juice

• 2 tbsp olive oil

• Pinch of salt

Method:

1. Preheat your oven to 200 degrees C and line 2 baking trays with baking paper.

2. Leaving the skin on, slice your sweet potato to round 1 1/2 cm thick and place in a mixing bowl. Add 1 tbsp olive oil, 1/4 tsp sea salt and the paprika and mix well.

3. Place in the oven and bake for 30 minutes.

4. Now cook your quinoa according to packet instructions.

5. While these cook make your pesto by adding all the pesto ingredients into a food processor and blitz to for a chunky paste. Set aside.

6. With the remaining time strip the kale leaves off the stem, rinse and dry. Add to a bowl and set aside.

7. Dice your tomato and cucumber and set aside in a large mixing bowl.

8. With 5 minutes to go add your kale and 1/2 the pesto to a medium-low heated fry pan and saute until kale has slightly softened.

9. Add to the bowl with the tomato and cucumber.

10. Once your potato and quinoa has cooked add to the bowl also and mix well.

11. Top with the remaining pesto, yoghurt and any fresh basil leaves you have left.