CREATING SUSTAINABLE LIFESTYLE CHANGE FOR LONG LASTING RESULTS
Kale, Sweet Potato and Haloumi Salad
INGREDIENTS
3 large sweet potato
2 garlic cloves
Knob of coconut oil
Fine sea salt
Cracked black pepper
1 small bunch kale
Olive oil
Juice of 1/2 lemon
1 brick haloumi cheese
Handful fresh mint leaves, roughly chopped
METHOD
Preheat oven to 200oC.
Peel sweet potato and chop into cubes. Mince the Garlic. In a baking dish, toss the garlic and sweet potato with a little melted coconut oil and sprinkle with salt and pepper. Roast for 40-50 minutes or until tender.
While the sweet potato is roasting, prepare the kale. Remove and discard the tough ribs. Roll the leaves into a cigar shape, and slice into ribbons. Place in a large bowl, add a drizzle of olive oil, a little salt and the lemon juice. Using your hands, rub the kale together, as if you were giving it a massage, for 2 minutes, until the leaves are dark green and tender.
Cut the haloumi into thin slices. Heat grill pan or frying pan over high heat. Add the haloumi in a single layer and cook until golden on the bottom. Flip a repeat on the other side.
To assemble, put a portion of the kale onto each plate. Top with cubes of sweet potato and slices of grilled haloumi. Garnish the entire plate with the chopped mint and top with a drizzle of olive oil.
Recipe from: Sarah Britton - My New Roots