Ingredients
700 gram sweet potato, spiralised
4 tomatoes, seeded and diced
1/2 bunch kale, finely chopped
1 cup (140g) roughly chopped cashews or other nuts of your choice, plus extra to garnish
1/2 red onion, thinly sliced
handful of basil leaves, very thinly sliced, plus extra to garnish (optional)
1/3 cup (90 g) tahini
2 teaspoon raw coconut nectar
1/2 cup (125 ml) olive oil
1 clove garlic, minced
1/4 teaspoon cayenne pepper
2 tablespoon nutritional yeast
1 pinch himalayan crystal salt
2 tablespoon lemon juice
2 tablespoon apple cider vinegar
Method
1. Place the sweet potato, tomato, kale, cashews, onion and basil in a large bowl and toss to combine.
2. Blitz the remaining ingredients in a mini blender until smooth and combined. Adjust to taste.
3. Massage the tahini sauce into the vegetable mixture, garnish with extra cashews and basil sprigs (if liked) and serve.
Recipe By:
New Zealand Taste
