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Festive kale, roasted sweet potato and parsnip salad with feta, pecans and pomegranate


Preparation and cooking time: 1 h


  1. 2 large sweet potatoes, peeled and cubed

  2. 100 ml olive oil, plus 2 tbsp extra

  3. 2 tbsp white wine vinegar

  4. 1 pinch sugar

  5. 1 tsp Dijon mustard

  6. 450 g curly kale, chopped, with thick stems discarded

  7. 1 white flatbread, cut into wide strips

  8. 125 g feta, drained and roughly cubed

  9. 4 tbsp pomegranate seeds

  10. 3 tbsp pecans

  11. Salt and freshly ground black pepper

Preparation method:

  1. Preheat the oven to 180°C (160° fan) | 350F | gas 4.

  2. Toss the sweet potatoes with 2 tbsp olive oil and some salt and pepper to taste in a roasting tray.

  3. Roast for 30–40 minutes, tossing and turning them halfway through, until tender to the tip of a knife and coloured at the edges.

  4. Meanwhile, whisk together vinegar, sugar and mustard with some salt and pepper in a large iCook bowl until the sugar and salt have dissolved.

  5. Gradually whisk in 100 ml olive oil until the dressing is thickened and emulsified. Add the kale and massage it into dressing with your hands.

  6. Toast the flatbread strips in a dry iCook Sauté pan, set over a moderate heat, turning occasionally. Remove from heat.

  7. Remove the sweet potato from the oven when ready. Allow to cool briefly then add kale with the feta, pomegranate seeds and pecans, tossing well.

  8. Divide between plates and top with the toasted flatbread strips before serving.

Festive kale, roasted sweet potato and parsnip salad with feta, pecans and pomegranate (as PDF / as an ePub )

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