Roast 2 medium sweet potatoes cut into cubes with a drizzle of olive oil in the airfryer or oven until soft on the inside and caramelised on the outside.
Wash and drain 2 cups baby spinach and set aside. Next make the dressing.
Dressing: Whisk all ingredients in a small bowl and season to taste, add water in small amounts and whisk till a smooth consistency for drizzling.
- 2 tablespoons tahini paste
- 1 tablespoon dijon mustard
- Juice of half a lemon
- 1 tablespoon Grainfields Organic Lemon & Ginger Liquid
- 2 teaspoons honey
- 2 tablespoons olive oil
- 5 emptied capsules of Artamix with Turmeric and Black Pepper or 1 teaspoon of Artamix powder
- Sea salt and freshly ground black pepper to taste
- Water as needed
For a cold salad, let the sweet potato cool in the fridge before adding the spinach and dressing. Or,leave them warm, add the spinach and let it wilt a little, then drizzle the dressing over the top and serve it warm. It’s delicious either way!
Make it your own with these extra variations– Avocado, crumbled feta cheese or walnuts are also great in this recipe. Add protein such as chicken, lamb or tofu and some sliced red onion for a pop of colour. Finish with a sprinkle of Grainfields Organic Hemp Seed Sprinkle
