100g Haverstock White, broken into large spoonfuls
2 tbsp walnuts, toasted, finely chopped or lightly crushed
2 large handfuls kale, tough stems removed
Sea salt
Freshly ground black pepper, to taste
For the vinaigrette
2 tbsp olive oil
1 tbsp red wine vinegar or apple cider vinegar
1 tsp Dijon mustard
1 tsp maple syrup or honey
Salt and black pepper, to taste
Method
Heat the oven to 200°C. Toss the sweet potato with olive oil, sea salt, and black pepper. Roast for 25–30 minutes until tender inside and caramelised at the edges. Set aside to cool slightly.
Place the kale in a large bowl with a small drizzle of olive oil and a pinch of salt. Massage gently for 1–2 minutes until softened and deep green.
Whisk together the olive oil, vinegar, mustard, and maple syrup. Season well with salt and pepper - it should taste sharp and lively.
Add the lentils, roasted sweet potato, and beetroot to the kale. Spoon over the vinaigrette and toss gently to coat everything evenly.
Transfer to a serving platter or bowl. Dot generously with spoonfuls of Haverstock White and scatter over the toasted walnuts.
