| 2 Sweet Potatos — Cubed | |
| 200g Kale — Stalks removed and leaves chopped, Bite-sized | |
| 1 Garlic Clove — Finely Chopped | |
| 60g Rucola | |
| 400g Can Aduki Beans — Drained and Rinsed | |
| 85g Quinoa — Cooked | |
| 1 Large Fennel Bulb — Diced | |
| ** For the Dressing ** | |
| 1 Garlic Clove — Peeled and Crushed | |
| 1.5 tbsp Cider Vinegar | |
| 1 tsp Dijon Mustard | |
| Juice of 1/2 Orange | |
| 1/2 tsp dried Chili Flakes | |
| 4.5 tbsp Olive Oil |
| 1. | Preheat the oven to 180°C/gas 4. |
| 2. | Toss the cubed sweet potatoes in a little oil and season with salt and pepper. Spread in a single layer on a baking tray and place in the preheated oven for 30 minutes, turning halfway through. |
| 3. | Meanwhile, place a frying pan over a medium heat and add a dash of oil. When hot, add the kale with a pinch of salt and 2 tablespoons of water. Saute for 2 minutes, until the kale has wilted and the water has evaporated. Add the garlic and stir through. Continue to cook for a further 2 minutes, until the garlic has softened. |
| 4. | In a large salad bowl, whisk together the garlic, vinegar, mustard, orange juice and chilli flakes, if using. Season with a pinch of salt and pepper, then slowly pour in the extra virgin olive oil, whisking continuously until emulsified. Taste and adjust the flavours as necessary. |
| 5. | Put the Rucola into the bowl, then add the Aduki beans, quinoa, roasted sweet potato and kale and gently mix together. Scatter over the diced fennel before serving. |