#justinesnacks

INGREDIENTS

2-4 sweet potatoes of your choice

fresh rosemary

1 bunch kale or 4 oz salad greens

1 15.5 oz can of chickpeas

1 tin of anchovies, preferably king oscar

2 garlic cloves

1 lemon

1/2 c tahini

1/2 c parsley

1/2 c (60 g) feta

1/2 c candied pecans

salt and pepper

high smoke point olive oil

optional: za’atar

optional: grilled chicken strips

INSTRUCTIONS

wash and dry the following

2-4 sweet potatoes of your choice, depending on the size

fresh rosemary

if using salad greens, 4 oz chopped salad greens of your choice. if using kale, keep reading

chickpeas from 1 15.5 oz can

1 lemon

1/2 c fresh parsley

preheat oven to 400F w rack in the bottom middle and top middle positions

toss together then place on a baking tray on the lower rack for 30 mins, flipping halfway

2-4 peeled sweet potatoes, large dice

1 T fresh rosemary, measured then chopped

salt and pepper to taste

high smoke point oil - enough to coat evenly

toss together then place on a rimmed baking tray on the upper rack 25-30 mins until dry and crisp

rinsed and dried chickpeas, pulsed in a food processor roughly but not too much to become too fine. pretty much chopped

high smoke point oil - enough to coat evenly

salt and pepper to taste

optional: za’atar

if using kale as the salad base:

strip the kale from its stems

chop to bite size pieces

massage vigorously or roll with rolling pin. don’t be afraid to abuse

stick kale pieces in large bowl of lightly salted water and allow to marinate

in a medium bowl add the following

1/2 c (115 g) tahini

zest from one lemon

juice of one lemon

1/2 c (25 g)   chopped fresh parsley

prepare 2 minced or grated cloves of garlic

in a small sauce pan on medium low heat allow the oil from 1 tin of anchovies to heat up, followed by the anchovies

turn to medium heat then add prepared garlic. cook for 2-3 mins, should look like a thick paste

when finished cooking, add the anchovy garlic paste to the prepared tahini lemon bowl and stir to combine

note: if it gets too thick u can add 1/4 c cold water to dilute to dressing consistency

drain and dry/spin the kale

SERVE

immediately

combine the following

dressing

prepared kale/salad greens

roasted sweet potato

1/2 c (60 g) feta

top w 

1/2 c candied pecans

roasted chickpea crumbles

for later

in a container layer the ingredients as followed; keep chickpea crumbles to the side

dressing

grilled chicken strips

feta

roasted sweet potato

greens

candied pecans