Feta & Kale Tacos With Tahini Sauce

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4

Boil a kettle 

Add the kale to a baking tray, sprinkle with the sesame seeds, a pinch of salt and a drizzle of olive oil 

Put the tray in the oven and cook for 12-15 min or until crunchy - this is your crispy kale

Meanwhile, peel and cut the sweet potato[es] roughly 

Add the chopped sweet potatoes to a pot with a pinch of salt and cover with boiled water

Bring to the boil over a high heat and cook for 10-15 min or until fork-tender, then drain and return to the pot

Peel and finely chop (or grate) the garlic

Crumble the feta 

Combine the white wine vinegar, mayonnaise, tahini paste and chopped garlic in a small bowl with 2 tbsp [4 tbsp] cold water and season with salt and pepper - this is your tahini sauce

Add the tortilla wraps to a baking tray

Put them in the oven for 2 min or until they're warmed through

Add a large knob of butter to the cooked sweet potatoes and mash until smooth