Tips:

1. Roast the sweet potatoes the night before and let them cool off overnight.

2. Massage the Kale and chill about 30 minutes before adding the rest of the ingredients. This really helps the mint and lemon to set in.

3. Use the lemon to make the lemon, Dijon mint dressing right after massaging the kale to let the mint and lemon infuse the Dijon mustard.

4. Enjoy with a juicy piece of grilled pork.

Ingredients:

4 cups Fresh Kale, washed and diced

1 tablespoon coconut oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Zest of 1 lemon

1 tablespoon fresh Mint

3 cups roasted sweet potatoes with the skin on, roasted seasoned with mixed dried herbs, vegetable seasoning (optional), salt, extra virgin olive, and freshly ground black pepper.

3 1/2 cups English Cucumber, washed and diced

1 1/2 cups Sweet Yellow Pepper, diced

1 round of plain feta cheese

1 cup red onion, diced

1/2 cup dried mixed nuts (pecans, macadamia, cashews), roughly chopped

1/2 Round of Feta cheese from garnishing

1/4 Roughly chopped mixed nuts for garnishing

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Method:

1. Season and roast the Sweet Potatoes with the skin on.

2. Place the kale in a bowl with the coconut oil, black pepper and salt. Massage the Kale with the salt, oil and black pepper for a few minutes.

3. Grate 1 lemon’s zest into the kale and mix.

4. Add the mint to the kale, mix, and set aside to chill in the fridge.

5. After the sweet potato has completely cooled off, add it to the kale together with the cucumber and yellow pepper. Mix together.

6. Add the nuts, red onion and feta and mix.

7. Garnish with extra nuts and feta cheese.

8. Place the salad in the fridge to chill for an hour before serving.

Serve with grilled meat.