This delicious hearty salad is a great way to make use of free foraged wild garlic (ramsons)! The creamy dressing works well with the sweet potatoes and kale.
Toss the sweet potatoes in the oil , spread in a single layer on a baking tray and roast for 25-30 minutes or until soft and just starting to turn brown. Set aside to cool.
For the sauce, stir the wild garlic, yogurt and lemon juice together. Season with salt and pepper. Keep in the fridge until ready to use.
Blanch the kale briefly in boiling water to soften. Refresh under cold water and drain.
Serve the kale topped with the roasted sweet potatoes. Drizzle with the wild garlic yogurt dressing and sprinkle with sesame seeds and wild garlic flowers.
Notes
If you can't get wild garlic (ransoms), substitute ½ a teaspoon of finely chopped garlic