Nordic kale with goat feta and pomegranate

By • January 27, 2014 • 0 Comments



Author Notes: A recipe designed to compliment the heavy winter dishes. A supplement to main courses or a healthy lunch alternative

A recipe designed to compliment the heavy winter dishes. A supplement to main courses or a healthy lunch alternative

A recipe designed to compliment the heavy winter dishes. A supplement to main courses or a healthy lunch alternative.
Bodil Parsons

Serves 4 people

  • 200 grams ribbed green kale
  • 1 Hokkaido pumpkin
  • 2 avocados
  • 30 grams baked almonds
  • 50 grams goat feta
  • 2 cinnamon sticks
  • 1 red chili
  • 1 piece garlic
  • 0,5 juice of orange
  • 0,25 juice of lemon
  • 1 tablespoon dijon mustard
  • canola oil
  • 0,5 pomegranate
  1. First, turn on your oven to 150 degrees . Bake the almonds one hour. Split the pumpkin, remove seeds and cut into bite-sized cubes. Put pumpkin on a baking tray with baking paper , turn the pieces with oil, chili , a few cinnamon sticks and salt. Bake at 220 ° C for approx . 8 min. Free the kale for the stalk and rib into small florets. Wash and dry thoroughly. Start of dressing. Mix orange, lemon, minced garlic , salt and pepper. Add canola oil until the dressing gets a suitable consistency . The dressing should be well flavored and provide enough acidity atocontrast the ingredients in the salad. Mix kale with dressing and set aside . When the pumpkin is cool , you cut the avocado into large cubes. Remove the pomegranate seeds from the fruit. Mix all ingredients and remember to keep a little feta and pomegranate back to garnish on top.

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