Let me tell you about a condiment that will ramp up the flavours of your veggies big time: cajun spice. It's a game-changer.

You know how there’s always extra seasoning floating around the bottom of a packet of flavoured nuts (or anything else for that matter). Well, I used the flavouring from a my Kitz Activated Cajun Almonds to coat my salad in. Talk about being resourceful. There wasn’t a speck of spice that went to waste.

I covered my sweet potato and chickpeas with some olive oil and the cajun seasoning and roasted them until crispy. Then I tossed them onto a volcano of greens, threw in some fresh vegetables, and sprinkled some crunchy cajun almonds on top. 

This hearty salad is full of proteins, fats, greens and fibre—a delicious combination of flavours and textures that will leave you feeling well satiated. 

Feed the family and friends (or keep it for yourself). 

Ingredients:

• Bunch curly kale 
• Handful rocket
• 2 small sweet potatoes cut into cubes 
• 1 can chickpeas 
• 1 cup brown rice cooked
• 1 green capsicum
• 1 avocado 
• 1 lemon or lime
• 1 packet Kitz Activated Cajun Almonds

Directions:

• Preheat the oven to 200ºC. 
• Sift the cajun nuts to get the spice mix. Don’t worry, the almonds will be left with plenty of flavour.
• Cut the potatoes into cubes and toss them with 1 Tbsp of olive oil and half of the cajun spice mix. 
• Roast the sweet potato in the oven for 30 minutes or until cooked. 
• Drain chickpeas and dry them between a paper towel. You want to soak up the moisture so that they come out of the oven crispy, not soggy. 
• Coat the chickpeas in 1 Tbsp olive oil and the remaining Cajun mix. These only need to go in the oven for about 10 minutes. You can put them in when the sweet potato is almost done. 
• Meanwhile, massage the kale and rocket with 1 Tbsp olive oil and the juice of half a lemon or lime. When you massage the greens, you make them more digestible and easier to chew. You also make them more flavourful. 
• Toss in the capsicum and avocado and any other vegetables you like. Purple cabbage and/or corn would really knock the socks off this salad and add an extra splash of colour too. 
• When the sweet potatoes and chickpeas are nice and crisp, bring all the ingredients together in a large bowl and toss.
• Chop up a handful of the Cajun Almonds and sprinkle them on top of the salad for garnishing and that extra crunch. You could also leave them whole if you prefer. 
• Add salt if necessary.