The hero of this warming winter salad is the Baharat spice mix; it’s an excellent spice to have in your pantry, adding Arabic flavours to enrich slow cooked meat dishes like lamb or roasted vegetables. Baharat is a blend of coriander, cumin, pepper, sweet smoked paprika and the sweeter tastes of clove, cinnamon, nutmeg and cardamom.

Serve: 3-4 people as a side

Prep time: 25-30 minutes

Cook time: 30 minutes

INGREDIENTS

• 1kg imperfect sweet potato

• 1 bunch kale rinsed

• 2 red onions

• 2 tsp Spice and Co Baharat spice mix

• 400g can chickpeas rinsed and drained

• 1 handful of parsley leaves

• Sea salt

• Olive oil for cooking

Dressing:

• 1 tbsp lemon juice

• 1 tbsp Tahini

• 3 tbsp plain Greek yogurt

• Pinch sea salt

METHOD

1. Preheat the oven to 180°C

2. Slice the sweet potato into quarters or half moons, if using smaller sweet potatoes. Add them to a large baking tray; drizzle over with olive oil and 1 tsp of the Baharat spice mix. Mix well to coat all sides of the sweet potatoes with the spice mix.  Bake in the oven for 30-40 minutes (depending on the size of the pieces) or until tender and the edges are starting to become nicely roasted.

3. While the oven is on, slice the red onions into wedges, add a drizzle of olive oil and toss through ½ tsp of Baharat spice mix. Spread them out on a small baking tray and roast for 25-30 minutes or until they become transparent and crispy around the outer edges. Cover with tin foil if they start to burn.

4. Toss the drained chickpeas with a good drizzle of olive oil, another ½ tsp of Baharat spice mix, and a good pinch of sea salt. Spread them out over a small baking tray and roast in the oven for 25-30 minutes. Toss the tray at intervals throughout the cooking process to ensure an even roasting.

5. Roughly strip the kale from the thick steams. Using a heavy based fry pan on medium to high heat add the kale in batches along with a little olive oil. Lightly fry until the leaves start to blister. It only takes 1-2 minutes, be careful not to overcook the leaves. Set aside.

6. To make the dressing: combine all of the ingredients into a small jug, stir well to combine and set aside.

7. Serve on a large platter with the kale and sweet potato spread over the base, followed by the red onions, the parsley leaves and the roasted chickpeas tossed over the top. Serve with the dressing on the side.

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.