By Lu Faragher

Kale, Apple & Fennel Salad with Avocado Dressing

Ingredients

2 servings

1sweet potato

medium, peeled and cut into cubes

olive oil

for roasting

100gcurly kale

stems removed and leave finely chopped

1apple

core removed, cut into thin slices

1fennel bulb

trimmed and shaved into slices

For the candied pecans:

40gpecans

roughly chopped

½ Tbspmaple syrup

salt

For the dressing:

50graw cashews

soaked in boiling water for 30 minutes

1juice of lemon

1avocado

ripe, shopped

1garlic clove

3 Tbspextra virgin olive oil

salt

pepper

Instructions