5 medium sized sweet potatoes |
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2 tbs olive oil |
2 tbs cumin seeds |
2 tsp ground black pepper |
2 tsp course Kosher salt |
Bunch of kale - leaves and stems |
Caesar Dressing |
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2 oz can anchovy fillets (We prefer, Centro rolled anchovy fillets with capers in olive oil) |
2 tbs fresh lemon juice |
1 tbs Dijon mustard |
1 clove garlic |
¼ cup grated parmesan cheese |
¾ cup natural Greek yoghurt |
Ground pepper and salt to taste |
Prepare and cook sweet potato
Prepare kale
Make Caesar dressing
Assemble the salad