Cook time: 40 mins
Caramelizing the yams draws out the natural sugars which pairs nicely with the freshness and acidity of the salad and the earthiness of the dressing.
Please red the instructions before starting to avoid confusion and get maximum quality on the yams and kale.
Remove dressing from fridge
Half yams lengthwise
Boil yams in boiling water for 12 mins
Boil brown rice for 25 mins
Preheat over to 220
Strain yams let cool for 5 mins.
Mince garlic.
Rip up kale.
Toss yams in sumac flour
Add oil and toss until coated
Cook yams flat side up in oven for 15 mins
Remove rice from heat and leave to steam with lid on.
In a pan on medium heat cook garlic for 1 minute
Add kale and cook for 1 minute further then add 2 tbs of water and toss kale until soft, about 2 mins.
Fluff up rice with a fork then place into a bowl
Add kale and rip up mint into it.
Squeeze over lemon juice.
Toss.
Using a large spoon, place a dollop of tofu tahini dressing in the centre of the plate, then use the back of the spoon in a circular motion to spread it around the plate creating a rim of dressing.
Place a large helping of the salad in the middle of the dressing.
Top with sumac yams, sprinkle over dukkah.
Tuck in and enjoy!
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!
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