• 150g chopped orange sweet potato
  • 1-2 teaspoons melted coconut oil
  • 150g quinoa
  • 100g shredded kale
  • 3 tablespoons finley chopped mint
  • 3 tablespoons of chopped flat leaf parsley
  • 1/2 red onion, diced
  • 40g chopped almonds
  • 2 tablespoons of pumpkin seeds


  • 1 tablespoon tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon pomegranate molasses
  • 1/2 teaspoon himalayan salt, or to taste
  • 1 teaspoon of maple syrup


Preheat the oven to 170 C (325 F)

Coat the sweet potato with the coconut oil, place on a baking tray and bake for 20-25 minutes, or until tender.

Meanwhile, place the quinoa in a small saucepan with 310ml (10.3/4 fl oz/1.1/4 cups) water and bring to the boil. Reduce the heat and simmer for 10 minutes or until the quinoa is cooked.

Place the roasted sweet potato in a large bowl, along with the quinoa, kale mint, parsley and onion. Gently mix together.

To make the dressing, whisk the tahini and lemon juice in a small bowl until combined. Whisk in the pomegranate mollasses, salt and 1-2 teaspoons water until smooth.  Taste, adjust for seasoning and add the maple syrup if you would like it a little sweeter.

Pour the dressing over the salad, top with almonds ans pumpkin seeds and serve.