Kale seems to have become ubiquitous over the past year or two. This is one of the most delicious (and nutritious – no steaming here) ways I have found to serve it. I came across the idea in Anna Jones’ wonderful book A Modern Way To Eat, which is full of accessible, flavour-packed recipes.

It is, as always, well worth the effort to char proper sweetcorn and scrape the kernels off instead of using the tinned stuff. Scrunching the kale makes it softer!

Serves 4

  • 4 sweet potatoes, washed and cut into smallish cubes
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon runny honey
  • extra virgin olive oil
  • 250g curly kale
  • juice of 1/2 a lime
  • 2 corn on the cob
  • 1 ripe avocado, peeled, stoned & sliced
  • salt & pepper


  • juice of 1/2 a lime
  • a handful of cashews (soaked overnight if possible)
  • 1/2 bunch coriander
  • 2 tablespoons coconut milk

Preheat oven to 200°C/fan 180°C/gas 6


Place the sweet potatoes in a roasting tin with the paprika, cumin, honey, a splash of olive oil and season with salt & pepper. Toss together, then roast for 40 mins until soft inside and caramelised on the outside.

Strip the kale from its stems, rip into bite sized pieces and put in a large bowl. Squeeze over the lime juice and sprinkle over a pinch of salt. Use your hands to scrunch the kale up for a few mins, then put aside.

Preheat a griddle pan and char the sweetcorn on each side until nicely and evenly charred. Once cooled, cut the corn off and add to the kale.

Blitz the dressing ingredients together in a blender with 2 tablespoons of water and a pinch of salt. Taste and add more lime or salt if needed to taste.

Add the sweet potatoes and avocado to the kale, pour over the dressing, toss together and serve.