There is so much to love about this colourful salad which I discovered in the January issue of Olive Magazine. I adapted it slightly to suit our store cupboard/fridge supplies, which ultimately meant I left out the avocado and prosciutto.
Swapping baby kale for baby spinach, my dish also comprised fried and baked chicken, roasted sweet potatoes and red onions, finely peeled carrots and pomegranate seeds.
The combination of white miso paste, tahini, lemon, and honey created a dressing unlike any I've tasted before. Topping the salad it made for an absolutely blow away meal that pushes salads right to the top of our 'must make more' list.