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Set up the barbecue and fire up the barbecue coals.
Wash 4 sweet potatoes, rub with a little rapeseed oil and salt, then double wrap in tin foil. When the coals are glowing red, put the wrapped potatoes directly on top of them for 15 minutes, turn and cook for another 15 minutes.
While these are cooking, put a pot of water on to boil. When bubbling, add the quinoa. Cook for 15 minutes.
De-stem the kale leaves and thinly chop. Add to a large bowl, add some rapeseed oil and massage the leaves for a minute.
Add the juice of 1 lemon, 2 tbsps of tahini, a generous tbsp of honey and 2 tbsps of chipotle paste into the bowl. Season with salt and pepper, then mix thoroughly.
Remove a potato and check if it’s cooked thoroughly. Take the quinoa off the heat, drain and toss with your kale and tahini. Split the potatoes open and layer with dressed quinoa and then kale on top.
Quickly toast the flaked almonds in a frying pan, and then top the potatoes with them. Shake a handful of pomegranate seeds on top.
Set up the barbecue and fire up the barbecue coals.
Wash 4 sweet potatoes, rub with a little rapeseed oil and salt, then double wrap in tin foil. When the coals are glowing red, put the wrapped potatoes directly on top of them for 15 minutes, turn and cook for another 15 minutes.
While these are cooking, put a pot of water on to boil. When bubbling, add the quinoa. Cook for 15 minutes.
De-stem the kale leaves and thinly chop. Add to a large bowl, add some rapeseed oil and massage the leaves for a minute.
Add the juice of 1 lemon, 2 tbsps of tahini, a generous tbsp of honey and 2 tbsps of chipotle paste into the bowl. Season with salt and pepper, then mix thoroughly.
Remove a potato and check if it’s cooked thoroughly. Take the quinoa off the heat, drain and toss with your kale and tahini. Split the potatoes open and layer with dressed quinoa and then kale on top.
Quickly toast the flaked almonds in a frying pan, and then top the potatoes with them. Shake a handful of pomegranate seeds on top.
15 minutes
Serves 18-22 scones
