Preparation and cooking time: 1 h
2 large sweet potatoes, peeled and cubed
100 ml olive oil, plus 2 tbsp extra
2 tbsp white wine vinegar
1 pinch sugar
1 tsp Dijon mustard
450 g curly kale, chopped, with thick stems discarded
1 white flatbread, cut into wide strips
125 g feta, drained and roughly cubed
4 tbsp pomegranate seeds
3 tbsp pecans
Salt and freshly ground black pepper
Preheat the oven to 180°C (160° fan) | 350F | gas 4.
Toss the sweet potatoes with 2 tbsp olive oil and some salt and pepper to taste in a roasting tray.
Roast for 30–40 minutes, tossing and turning them halfway through, until tender to the tip of a knife and coloured at the edges.
Meanwhile, whisk together vinegar, sugar and mustard with some salt and pepper in a large iCook bowl until the sugar and salt have dissolved.
Gradually whisk in 100 ml olive oil until the dressing is thickened and emulsified. Add the kale and massage it into dressing with your hands.
Toast the flatbread strips in a dry iCook Sauté pan, set over a moderate heat, turning occasionally. Remove from heat.
Remove the sweet potato from the oven when ready. Allow to cool briefly then add kale with the feta, pomegranate seeds and pecans, tossing well.
Divide between plates and top with the toasted flatbread strips before serving.