To serve 4 people you will need:-
1 medium sweet potato per person
2 garlic cloves
1 tsp cayenne pepper
olive oil
200g green lentils
olive oil
3 garlic cloves
1 large or 2 small red onions – finely chopped
1 stick celery – finely chopped
1 tbs pomegranate molasses
1 tsp apple cider vinegar
1 bag kale leaves, stripped off the stalk and coarsely chopped
2 tbs large capers drained
olive oil
a little white wine
1 tbs tahini
juice of half a lemon
1 garlic clove
water
Heat the oven to 175°C
Start by putting the lentils on to boil in plenty of salted water. Once boiling allow them to boil gently for about 10 -15 minutes. They are ready when they are easy to bite. They do not want to be al dente!
Now wash and clean the sweet potatoes and cut them in half lengthways. Crush the garlic cloves and place the sweet potatoes with olive oil, garlic and cayenne pepper onto a roasting tin. Massage them all together and place the sweet potatoes cut side down on the tin and place them in the preheated oven for 30-35 minutes. A knife will go into them easily once they are cooked.
Take a heavy pan and add a little olive oil with the onion and celery and a pinch of salt (this stops them burning). Turn over a medium heat until softened. Once the lentils are cooked, drain them and add to the onion and celery. Stir well. Now drizzle over the pomegranate molasses and add the apple cider vinegar and stir. Cover and put to one side (off the heat).
Strip the leaves from the kale and chop. Place in a steamer and steam for 3-4 minutes. While steaming take a frying pan and add a little oil and the capers, fry over a medium heat. Once the kale is thoroughly wilted add it to the capers and stir over a medium heat. Add a splash of white wine and stir again. You can add 2 or 3 splashes and stir each time depending on your taste. Leave on a very low heat while you make the dressing.
Put tahini in a bowl and add the lemon juice and garlic. Mix to a smooth paste with a fork or small whisk. Once smooth add water until it is a creamy texture that will pour.
Now plate up – place the sweet potatoes on a plate flesh side up. Spoon over some lentils then put some kale on top. Drizzle with a generous helping of dressing. Enjoy.