Sea salt and freshly ground black pepper, to taste
1 head dinosaur flat kale, finely chopped, ends removed
1 small head red cabbage, thinly sliced
1 green apple, cored, diced
3 fresh mint leaves, finely chopped
¼ cup well-stirred tahini
Juice of 1 large lemon
¼ cup water, plus more if needed
1 small clove garlic, minced
Preheat oven to 400ºF. Line a large rimmed baking sheet with parchment.
Place sweet potatoes on baking sheet and poke holes in them with a fork. Rub them with the oil. Roast for 45 to 50 minutes, or until the potatoes are very tender. Remove from the oven; let cool for 5 minutes, then remove the skin. Place sweet potato flesh in a medium bowl and mash it.
In a large bowl, combine kale, cabbage, apple and mint. Add sweet potato in spoonfuls (see photo for guidance).
In a separate bowl, combine tahini, lemon juice, water and garlic until it forms a dressing consistency. Pour over salad mixture and toss to combine. Serve immediately.
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