Chop your veg, I used sweet potato and butternut squash, added a spritz of oil and some cumin and roasted for 10-15 mins. I then added chopped red pepper , some tofu and red onion an roasted for another 20 mins or so, until veg is cooked to your liking. Meanwhile, chop your Chinese leaf plus 4 spring onions and out in your salad bowl and make your dressing. 2 tbsp of tahini, lime juice and of Tamara, 1 tbsp of maple syrup and of fish sauce and add some chilli flakes (as hot as you like it) plus some dried garlic. you could of course roast some garlic in with your vegetables. Add the roasted veg and tofu to your Chinese leaf, add a good tbsp of flaked almonds and a couple of tbsp of pomegranate seeds. Pour over the dressing and give it a good toss
