This salad is almost too beautiful to eat! The colours are amazing, and the complexity of textures quite extraordinary. The crunchy seeds and pomegranates against the softly roasted sweet potato make an incredible combination. It’s all about the toppings here!


Serves 4 people

gluten-free, vegetarian, option for dairy-free, paleo & vegan

Approximately 40 chews per mouthful




This seed mix is a fantastic way of injecting brilliant texture, colour and complexity of flavour into almost any salad. It will happily keep for a week in a Tupperware, so doubling the recipe and keeping some handy is a great idea. You can simply use 8 tablespoons of whatever seeds you have to hand, but below I’ve listed my favourite combination.

2 tablespoons pumpkin seeds

2 tablespoons sunflower seeds

2 tablespoons flax seeds

2 tablespoons unshelled hemp seeds

1 teaspoon coconut oil

1 teaspoon chilli flakes

1 teaspoon curry powder

1 teaspoon turmeric

1 teaspoon honey

pinch of sea salt



Preheat the oven to 190 degrees.

Toast the larger seeds for 3-4 minutes (I don’t roast the flax seeds as they are so little and tend to burn).

Heat the coconut oil in a large frying pan over a medium to high heat.

Add the seeds, as well as all the spices, salt, and honey.

Keep everything moving by shaking the pan constantly. Cook for approximately 3 minutes until the mix has coloured slightly and looks glossy from the oil, but dry. Tip onto some greaseproof paper and spread evenly to cool.



4 medium sweet potatoes

1 tablespoon rapeseed oil, or cooking oil of your choice

4 tablespoons spicy seed mix, see below

4 tablespoons pomegranate seeds

4 tablespoons Plenish almond milk kefir dressing

6 spring onions

8 radishes

a few sprigs fresh coriander

½ lemon

salt & pepper



Preheat the oven to 200 degrees.

Chop the sweet potatoes into approximately 3 cm thick rounds.

Line a baking tray with greaseproof paper and spread the sweet potato evenly. Drizzle with 1 tablespoon of oil, for the lightest of coatings. Season with salt and pepper.

Cook for approximately 25-30 minutes, or until caramelised around the edges and soft in the middle when tested with a knife. Allow to cool slightly before dressing the salad.

While the sweet potatoes are cooking make the crunchy kefir dressing. Please see pageXXXX.

Finely slice the radish and the spring onion, de-seed the pomegranate, and coarsely chop the coriander.

Arrange the salad in layers of sweet potato, kefir dressing, seeds etc. etc. reserving a little of everything for garnishing the top.
Finally, add a squeeze of lemon all over before serving.

For an easier mid-week supper, simply bake whole sweet potatoes and enjoy with this assortment of toppings.



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