Ingredients
1 large head of broccoli (about 500g)
2 large Sweet potatoes or 3 medium
1 bag mixed salad leaves or rocket (150g)
¼ cup stone ground tahini (I love this one HERE)
½/- 1/3 cup kimchi (I have used Vadasz)
1 Tbsp olive oil
1-2 Tbsp maple syrup (opt.) OR coconut aminos
1 tsp cumin seeds
Avocado oil
Pink Salt/ Cracked Pepper to taste
Method
Preheat the oven to 180C (170 if using a fan oven).
Cut the sweet potato into 1-2cm cubes and place into a roasting dish/baking tray. Drizzle with 1-2 Tbsp of avocado oil and season with salt and pepper. Cook in the oven for approx. 20-25 minutes until tender. Set aside to cool.
Meanwhile cut your broccoli into florets and steam until just tender. Drain the water and refresh under cold water before setting to one side.
To make the dressing – mix together the tahini with the 1 Tbsp of olive oil, season to taste.
To assemble – Layer with mixed salad leaves, a layer of sweet potato and broccoli, topped with half of the kimchi and drizzle over half of the tahini dressing. Repeat the layer again and finish by sprinkling over the cumin seeds. If you would like a slightly sweet taste, then drizzle over your maple syrup (or coconut aminos).
ENJOY!
