Kale & Sweet Potato Salad With Tahini Lemon Dressing

Ingredients

• ½ red onion
• 2 tablespoons white wine vinegar
• 1 teaspoon sugar
• ¼ teaspoon salt
• ¼ cup water
• 1 lb sweet potato (500 grams, peeled and cut into small cubes)
• 1 tablespoon olive oil
• 7 oz curly kale leaves (200 grams, weight with stems)
• ½ cup raw almonds (you can use toasted and skip the toasting step)
• 2 tablespoons tahini
• 2 tablespoons lemon juice (juice of ½ lemon)
• 1 1/2 tablespoons honey (or maple syrup for a vegan version)
• 1 garlic clove (minced or grated finely)
• 1 teaspoon Dijon mustard
• 3 tablespoons hot water
• ¼ teaspoons pepper