1 medium sweet potato - peeled and chopped into small cubes
Drizzle of olive oil for roasting
100g (1 cup) cooked beluga or puy lentils
2 handful of kale - stems removed and chopped
20g (1/4 cup) walnuts - roughly chopped
3 tbsp dried cranberries
For the dressing
3 tbsp runny and smooth tahini
1 garlic clove - crushed
1/2 tbsp finely grated ginger
1 tsp white miso paste
2 tsp DIRTEA Chaga
1 tbsp tamari sauce
1 tsp toasted sesame seeds oil
2-3 tbsp cold water to thin it out
Add the chopped sweet potato to a large baking tray, drizzle with some olive oil, salt & pepper and roast in the oven at 200 degrees Celsius for 25-30 minutes until soft.
In the meantime make the dressing. Add all the ingredients into a bowl or jar and mix well until you have a smooth and runny consistency. Add more water if needed.
Add the chopped kale to a large bowl and sprinkle a pinch of salt. Using your hands massage the kale for few seconds until it has softened.
To the bowl with the kale add the roasted sweet potato, lentils, walnuts and dried cranberries.
Pour over the dressing and mix well. Enjoy straight away or store any leftovers in the fridge for 2-3 days.