Spicy Yam & Kale Salad

Ingredients

• 150.0 g Kale, raw
• 500.0 g Yam, raw
• 1.0 medium (approx 2-3/4" long, 2-1/2 dia.) Peppers, sweet, red, raw
• 45.0 g Onions, spring or scallions (includes tops and bulb), raw
• 40.0 g Onions, red, raw
• 2.0 15ml Seeds, sesame seeds, whole, roasted and toasted
• 54.0 g Soy sauce made from soy (tamari)
• 27.0 g Oil, sunflower
• 30.0 g Lemon juice, raw
• 1.0 15ml Vegetable oil, sesame
• 14.0 g Sugars, brown
• 2.0 clove Garlic, raw
• 6.0 g Ginger root, raw
• 1.5 g Spices, pepper, red or cayenne

Instructions

1. Heat the oven to 425F (220C). Peel and cube the yams, toss with a little oil and salt, and roast 25 to 30 minutes until tender. Let cool.

2. Whisk the dressing: tamari, sunflower oil, lemon juice, toasted sesame oil, brown sugar, minced garlic, grated ginger and chili flakes.

3. Put the chopped kale in a large bowl, add a spoonful of dressing and massage for a minute until it softens and darkens.

4. Add the roasted yams, sliced red pepper, green onion and red onion. Toss with the rest of the dressing.

5. Top with toasted sesame seeds and an extra pinch of chili flakes.