Ingredients

1 aubergine, thinly sliced on a mandolin

50ml maple syrup

2tbs smoked paprika

1tbs garlic powder

Salt

125g kale, trimmed from stalks

Juice and zest 1 lemon

50ml extra virgin olive oil

Half thinly sliced red onion

12 cooked small new spuds, halved

8 sun dried tomatoes in oil, keeping oil for the dressing

1 tbs sunflower seeds

Dressing – 100g tahini

Juice and zest 1 lemon

1 tbs soy

100ml extra virgin olive oil

1 tbs Dijon

Approx. 50ml warm water

Method

1. Aubergine – brush each piece with oil, roast at 200c for approx. 5mins

2. Mix the maple, paprika etc . After 5 mins brush each piece with plenty of maple mix. Roast 10mins more until crisp (reapply maple after 5mins)

3. Kale – put in a bowl, add the oil and lemon and some sea salt. Massage and leave 5mins

4. Dressing -whisk it all together – add enough water to form a creamy consistency

5. Slice the toms add them and the onion and spuds to the kale bowl

6. Dress with the tahini dressing

7. Put in a large bowl

8. Add the aubergines and seeds