Kale, Potato & Cauliflower Salad

Kale is a hearty salad green which can stand up to the addition of a spiced mixture of potato and cauliflower. This is a dinner-worthy salad with chopped cashews and a tahini dressing.

INGREDIENTS

Salad portion:

• 1 bunch of kale, tough stems removed, washed and thinly sliced
• 1/4 c. thinly sliced red onion
• 1/4 c. salted cashews, coarsely chopped
• 2 tbsp. chopped fresh cilantro
  (divide in half, leaving half for garnish)

Combine these three ingredients in a big bowl and set to the side.

Dressing:

• 2 tbsp. tahini
• 2 tsp. white miso paste
• 1 tsp. rice vinegar
• 2 tsp. maple syrup
• salt and pepper to taste

Add all the ingredients into a tall cup and using a hand blender blend until smooth. Set aside.

Roasted Potatoes & Cauliflower:

Line a baking sheet with parchment and preheat the oven to 400°F.

• 2 c. cauliflower, cut down to florets
• 2 c. baby potatoes, quartered
• 2 tbsp. olive oil

INSTRUCTIONS

1. In a large bowl, toss all four ingredients, ensuring that the vegetables are coated in both oil and salt. Pour onto the prepared baking sheet.
2. Roast for 25-30 minutes until the potatoes are golden brown and the tips of the cauliflower are darker. Set this mixture aside on the sheet pan.
3. In a large skillet, heat 2 tbsp. olive oil over medium. Once warm, add a shake of chili flakes, a shake of cumin seeds, 1/2 tsp. turmeric and cook until the spices are fragrant. Add in the cauliflower and potato mixture and give this a big pinch of salt. Stir and taste again for the salt.

Putting the salad together:

1. Add the dressing into the bowl with the kale, red onion and cashews. Hold a bit back to drizzle over the top.
2. On a large platter, spread the kale salad in an even layer. Spoon the cauliflower and potato mixture over the top. Drizzle with the remainder of the dressing and add chopped fresh cilantro previously set aside.