Ingredients

• dash olive oil
• ½ red onion
• finely chopped
• 200g/7oz kale
• shredded
• 2 tbsp sesame seeds
• salt and freshly ground black pepper
• 1 tbsp soy sauce
• handful fresh coriander
• chopped
• ½ lime
• juice and zest only
• dash olive oil
• ¼ sweet potato
• peeled
• chopped
• 1 tbsp wholegrain mustard
• to serve

Directions

• Heat a dash of olive oil in a frying pan
• add the onion and fry until softened but not coloured.
• Blanch the shredded kale in a pan of boiling salted water for 1-2 minutes. Drain and refresh under cold running water and then add to the pan with the onions. Stir in the sesame seeds
• season to taste with salt and freshly ground black pepper and set aside.
• For the dressing
• in a small bowl whisk together the soy sauce
• coriander
• lime juice and zest and a dash of olive oil.
• For the sweet potato
• heat a dash of olive oil in a frying pan
• add the sweet potato and fry until golden-brown all over.
• To serve
• pile the kale onto a serving plate
• pour over the dressing and top with the crisp sweet potato. Dot the plate with the wholegrain mustard for garnish and serve.