Roasted Sweet potato and Chickpeas with Harissa Yoghurt. Served with Kale, Pomegranate, Orange and Pecan salad

The first time I had a ‘massaged’ kale salad was at my cousins Christmas party in Sweden last year. One of her friends had made it, it was a healthy Ceasar salad and I remember thinking how can raw kale be so nice? The friend of my cousin told me that the secret to nice raw kale was to give it a quick massage as this would make the green leaves softer.
When I told Seb that I was making him ‘massaged’ kale salad for dinner he took the mick out of me. But he too, is now a convert and …… raw kale.
I have paired the salad with roasted sweet potato wedges topped with harissa yoghurt and crispy roasted chickpeas.

Time: 35 minutes
Serves: 4
Roasted Sweet potato with Harissa Yoghurt
800 g sweet potato
2 tbsp virgin olive oil
240 g chickpeas, drained weight
8 tbsp Greek/Turkish yoghurt
2 tsp harissa paste, add more for spicy
pinch of salt
Kale, Pomegranate, Orange and Pecan salad
120 g kale, stalks removed
1 pomegranate
3 oranges, segmented
handful of pecans
4 tbsp lemon juice
about 6-8 tbsp orange juice, here I use all the juice from the part left after segmenting the oranges
1.5 tbsp virgin olive oil
pinch of salt
Preheat the oven to 250 °C
Peel the sweet potato and cut into wedges, 4 to 6 per potato depending on the size of the potato. Toss the wedges in 1 tablespoon of the oil. Place the wedges on a baking sheet and roast in the oven for 25 minutes.
Drain the chickpeas and transfer to a baking sheet covered oven tray. Pour over 1 tablespoon of oil and sprinkle with salt and toss. Roast in the oven together with the sweet potato for 20-25 minutes.
Mix the yoghurt with the harissa paste and a pinch of salt. Set a side.
While the sweet potato and chickpeas are roasting, segment the oranges and squeeze the juice out to the remains. Use the juice for the dressing and add the lemon juice and olive oil and a pinch of salt.
Separate the seeds of the pomegranate by cutting it in half. Place one half in your hand face down and tap the the skin using a wooden spoon.
Cut the kale and remove all stalks. Pour the dressing over and ‘massage’ the kale with your hands for a minute. Add the orange segments, pomegranate and pecans and toss.
Plate the sweet potato and top with dollops of harissa yoghurt and roasted chickpeas.



8 thoughts on “Roasted Sweet potato and Chickpeas with Harissa Yoghurt. Served with Kale, Pomegranate, Orange and Pecan salad

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