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Method

1. Pre-heat the oven to 230°C/gas mark 8 and line one of two baking trays with baking paper. Toss the sweet potato cubes with 1 tablespoon of olive oil, a pinch of salt, 1/2 teaspoon of cumin and 1/2 teaspoon of sweet paprika in bowel until well mixed. In a separate bowl, toss the chickpeas with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of paprika and 1 teaspoon of chilli flakes.
2. Arrange the sweet potato cubes and chickpeas separately in a single layer on the lined baking tray and roast for 25 minutes.
3. Heat a frying pan over a medium-high head. Add a drizzle of olive oil and fry the kale or cavolo nero. Add 3 tablespoons of water to steam the leaves gently. Sprinkle with a little salt and pepper.
4. To make the almond dressing; whizz together all the ingredients with a hand blender in a jug until well blended and smooth. You can seal this in a jar and store in the fridge for up to 3 days.
5. In a large serving bowl, combine everything and serve with the almond dressing and hummus on the side.