2 medium sweet potatoes peeled and roughly chopped
1 tablespoon olive oil
1 tablespoon chilli flakes
1 teaspoon sea salt
1/2 cup of brown (or ivory) teff grain
1 cups of water
10 cherry tomatoes (halved)
1/2 bunch of kale (stalkes removed, roughly chopped)
1/4 cup feta or goats cheese
1 tablespoon tahini
1 tablespoon mustard (seeded or dijon)
1/4 cup apple cider vinegar
2 tablespoons water
1 teaspoon stevia (if you’d like to sweeten it)
1. Pre-heat oven to 180 degrees celsius. Line a baking tray with baking paper, evenly distribute the sweep poatato, drizzling oil and sprinkle with salt and chilli flakes. Roast for 15-20 mins until cooked through.
2. Pour teff into a medium sized pot, add the water plus a pinch of salt and bring to a boil. Reduce to a simmer, with lid on and leave until all the water has been absorbed (estimated 6-8 mins). Remove from the heat and let it sit for 10 minutes (lid on) before taking a fork and fluffing the teff.
3. Add all of the salad dressing ingredients into a jar and shake until it turns into a smooth, slightly thick consistency.
4. In a large mixing bowl add the teff, sweet potato, cherry tomatoes, kale and goats cheese. Give the salad a good mix & drizzle the salad dressing over the top. Season with salt and pepper to taste.