Ingredients
Salad:
2 large sweet potatoes, peeled and cut into small cubes
2 tablespoons olive oil
2 teaspoons ground
ginger
2 teaspoons ground cinnamon
2 teaspoons ground cumin
1 handful of parsley, chopped
45 grams dates, pitted and chopped
1 tablespoon (heaped) black sesame seeds (white sesame seeds also work—you'll just need to toast them)
Salt and pepper to
taste
1 handful of peanuts, chopped and toasted, for serving (optional)
1 handful chopped radicchio for serving (optional)
Sauce:
2 tablespoons date syrup or maple syrup
2 tablespoons sesame oil
2 tablespoons smooth peanut
butter
1 lemon, juiced
Step 1:
Preheat the oven to 425°F
Step 2:
Place the sweet potatoes in a large baking tray and drizzle with the olive oil, add the ginger, cinnamon, cumin and some salt and pepper. Mix well. Bake in the oven
for 45-50 minutes, until they are soft.
Step 3:
While the sweet potatoes are cooking, make the dressing by whisking all the ingredients for the sauce with some salt until smooth.
Step 4:
Next, place the parsley, sesame seeds, and dates in a large
bowl.
Step 5:
When the sweet potatoes are cooked, add them to the bowl with the dressing and mix everything together. Sprinkle with toasted peanuts, if using.
ENJOY!