Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and cut into bite-size chunks. Scatter the chopped sweet potatoes onto a large roasting tin and pour over 1 tbsp oil. Sprinkle over a pinch of salt and pepper and slide into the oven. Roast for 25 mins, till tender and golden.

Meanwhile, make the satay dressing. Spoon the peanut butter into a bowl. Finely grate in the lime zest and squeeze in the juice. Peel and crush or finely chop the garlic clove, and add to the bowl. Sprinkle in a little salt and pepper and spoon in 3 tbsp cold water. Give the dressing a stir, adding 1-2 tbsp water if the texture is still a little too thick.

Warm a dry frying pan to a medium-high heat. When hot, scatter on the cashews. Fry for 2–3 mins, tossing frequently, till brown and toasted on both sides. Slide into a bowl and allow to cool slightly, then chop into small pieces.

Strip the kale leaves from any thick stalks. Finely shred the leaves. Slide into a large salad bowl. Halve the pepper and scoop out the seeds and membrane. Thinly slice the flesh and add to the kale. Thinly slice the chill on an angle. Add to the salad (use half of the chilli if you prefer less heat).

When the sweet potatoes are cooked, add them to the salad. Spoon over the satay dressing and toss everything together, till evenly coated. Sprinkle the chopped cashews over the top and serve.