Ingredients

For the Salad (makes 1 serve):

2-3 cups Kale (or mix of kale, romaine, and/or other greens)
7g olive oil
100g or 3/4 cup Yam /Sweet potato
40g or 1/4 cup Chickpeas
Garlic salt
Paprika
Chilli powder
150g Protein of choice - we like prawns, chicken, tofu or tempeh

For the Dressing (makes 4 serves):

30g / 2 tbsp olive oil
Juice from 1 lemon
15g / 1 tbsp tahini
1 tsp Worcestershire
1 clove garlic, minced
15-30g or 1/4 cup nutritional yeast (to taste/consistency preference)
Salt and pepper

Directions

Wash and chop your kale; rub with olive oil to 'massage'

Chop your sweet potatoes into cubes, spray with olive oil and season with garlic salt and paprika. Roast in the oven at 425 F/ 215 C for 30 minutes.

Toss your chickpeas in a spray of olive oil and season with chilli powder.⁠ Optional: you can use the chickpeas raw or roast them with your sweet potato for some added crunch

Pan sear your protein with your choice of seasonings from above

Whisk or use a food processor to combine olive oil, lemon juice, tahini, Worcestershire sauce, minced garlic, nutritional yeast, and salt and pepper

Assemble your salad, drizzle with 1/4 of the salad dressing and top with any other optional extras the pantry holds (capers & red chilli pepper flakes are highly recommended)

MACROS

Macros per serve (dressing only):

115 cals, 2g protein, 2g carbs, 11g fat

Salad macros per serve (made with prawns):

470 cals, 33g protein, 41g carbs, 20g fat