Maple-Roast Sweet Potato & Crunchy Kale Salad

Ingredients

• •1 small bunch (about 150 g) curly kalestems stripped, leaves torn
• •1/2, juiced lemon
• •1 tbsp olive oil
• •1 cup, cubed sweet potatokeeps each serve at the 1/2-cup low-FODMAP cap
• •1 tbsp, divided maple syrup
• •2 tbsp garlic-infused olive oilinfused oil only — no garlic pieces
• •2 tsp dijon mustard
• •1 1/2 tbsp red wine vinegar
• •2 eggs
• •20, roughly chopped almonds10 per serve — the low-FODMAP cap
• •2 tbsp pumpkin seeds
• •60 g, cut into small cubes aged cheddarany well-aged hard cheese works
• •to taste salt and black pepper

Method

1. 1Toss the sweet potato cubes with 1 teaspoon maple syrup, a drizzle of the garlic-infused oil, salt, and pepper; roast at 220C (425F) for 22-25 minutes until deeply browned. Cool completely.
2. 2Meanwhile, lower the eggs into boiling water for 8 minutes, then chill in cold water, peel, and halve.
3. 3Toast the almonds and pumpkin seeds in a dry pan for 2-3 minutes until fragrant.
4. 4Put the kale in a big bowl with the lemon juice, olive oil, and a good pinch of salt; scrunch it with your hands for a full minute until it darkens and softens.
5. 5Whisk the remaining garlic-infused oil, remaining maple syrup, dijon, red wine vinegar, salt, and pepper into a dressing; pour it into the bottom of two jars or containers.
6. 6Layer in the sweet potato, then cheddar, then kale, and finish with the egg halves and toasted nuts and seeds on top; seal and refrigerate.
7. 7At lunch, shake or toss so the dressing coats everything.