Kale Salad with Balsamic Black Beans & Za’atar Roasted Sweet Potato

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I made this salad over a week ago so the details are sketchy to say the least but this is the general jist of the dish … kale meets black beans meets sweet potato. Nothing wild or crazy, juts a solid little salad that will see you right through to autumn and beyond – because it’s technically a warm salad it kind of straddles all seasons, in my opinion. Also, I just felt like posting, even if it’s not perfect or a concrete recipe, it’s gives a better indication of how I actually cook … usually on the fly and with whatever few ingredients I have to hand. Recently I’ve been buying my produce in small batches from our local organic grocers and only going to the supermarket if I really need a specific ingredient that I can’t find elsewhere. Buying local and seasonal (and indeed organic) is becoming increasingly more important to me but I’m also mindful of cost, which is why my dishes probably contain fewer ingredients that they usually do – and truthfully, they might be better for it. Like style, I tend to think food is best when pared back to the essentials with maybe just one unexpected flourish to make it stand apart … this is how I dress and how I cook, in fact – and maybe even how I decorate my home. Speaking of homes, we have been hard at work getting ours into shape. It looks like a wreck still but we can see the progress and I suppose that’s all that matters. We’re focusing on the upstairs at present … working our way down and finishing with the biggest job at hand – the kitchen. For that, we want a handcrafted open-shelving style space, which may or may not come to fruition depending on how much we have left in the budget although we’ve been pretty frugal so far … doing most of the work ourselves means we’ve saved a ton in labour costs. Of course, there are certain things we won’t tackle such as plumbing and plastering but other than that we’re happy to roll up our sleeves and get stuck in. Let me know if you’d be interested in seeing pictures of our progress and maybe I’ll do a specific renovation post.

 

Kale Salad with black beans & za’atar roasted sweet potatoes

with a balsamic orange dressing

 

what you’ll need

1 large sweet potato

1 heaped tsp. za’atar

zest of 1 orange

1 tbsp. olive oil

sea salt and pepper

 

for the kale salad

150g kale, leaves stripped

Juice of 1/2 orange

200g pre-cooked black beans

2 tbsp. hemp hearts

salt and pepper

 

Balsamic & Orange Dressing

1 heaped tsp. dijon mustard

2 tbsp. balsamic vinegar

juice 1/2 orange

1 tbsp. olive oil

1/2 tbsp. agave or coconut palm syrup

pinch of salt and pepper

 

what you’ll do

Pre-heat the oven to 200c/Gas Mark 6. Peel and cube the sweet potato, and transfer to a baking sheet. Sprinkle over the za’atar, orange zest, olive oil and season generously. Toss to coat and bake for 30mins until crispy and golden, shaking the pan from time to time.
 
Tear the kale into bite-size pieces and add to a large mixing bowl. Squeeze over the orange juice, lightly season with salt and pepper and massage the leaves until they begin to soften. Set aside to wilt further in the juice.
 
Place the dressing ingredients in a bowl and vigorously whisk until it emulsifies. Drain and rinse the black beans and transfer to a small bowl. Pour over half the dressing and gently combine.
 
Add the black beans to the kale and spoon over the remaining dressing before adding the sweet potatoes and hemp hearts. Toss to combine, sprinkle over a smidge more za’atar and serve.
 

One response to “Kale Salad with Balsamic Black Beans & Za’atar Roasted Sweet Potato”

  1. Siobhán says:

    I’d love to see a renovation post!

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