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1 large sweet potato 4 tbsp olive oil 4 handfuls kale 1 shallot 5 tbsp GAZİ natural yoghurt 1 tsp tahini 1 tbsp white vinegar salt pepper juice and zest of 1 lemon 1 pomegranate hazelnuts for topping to serve
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Preparation
1. Preheat the oven to 200°C fan.
2. Dice the sweet potato and place on a baking tray with a little olive oil. Bake for approx. 25 minutes until al dente.
3. Remove the stems of the kale and chop the leaves into broad strips.
4. Heat a little olive oil in a frying pan, dice the shallots and sauté until translucent. Add the kale to the pan and sauté until it is at the desired consistency.
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5. Mix the natural yoghurt, tahini, olive oil, vinegar, salt, pepper and lemon to make a dressing.
6. Remove the sweet potato from the oven.
7 Take the seeds out of the pomegranate. Dress the kale with the yoghurt dressing and serve with the sweet potato, pomegranate seeds and chopped hazelnuts. Serve with a side of toasted bread.
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