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Recipe of the month

Sautéed kale salad with sweet potato, pomegranate and yoghurt dressing

Difficulty Level
Veggie

ingredients for 4 portions

  • 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

      bread

  • 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.

     

  • 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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