Kumara & Kale Salad with Havarti Cheese

A crisp and colourful delight - our recipe for Kumara & Kale Salad is bound to light up any table. A diverse mix of ingredients form a vibrant mix of flavours and textures. Crisp kale, crunchy cabbage, soft kumara and creamy Havarti are brought together by a lovely vinaigrette.

Kumara & Kale Salad with Havarti Cheese

Ingredients

For the salad:

1 large kumara or sweet potato, cut into ½ inch thick cubes
¼ tsp sea salt
1 grapeseed oil
½ cups red quinoa
1 cup unsalted chicken stock (can substitute for vegetable stock if desired)
2 rashes bacon, cooked and diced
¼ small purple cabbages, thinly sliced
½ bunch kale, roughly chopped

For the dressing

2 tbsp red wine vinegar
2 tsp dijon mustard
½ cups grapeseed oil, or olive oil
2 tsp chives, sliced
sea salt, to taste

Preparation

Preparation

Preheat the oven to 190°C and line a baking tray with baking paper.

In a bowl or zip lock bag, mix kumara with ¼ tsp of salt, and 1 tbsp of oil. Arrange on the prepared baking tray in a single layer.

Bake for 30 minutes or until tender. Set aside to cool.

While the kumara cooks, prepare the quinoa by adding 1 cup of stock and the quinoa to a medium saucepan.

Bring to a boil. Lower to a simmer, cover and cook for about 15 minutes, or until the stock has been absorbed. Set aside and allow to cool.

Prepare the dressing. Whisk the first four ingredients together in a bowl, season to taste.

Finally, toss the Castello® Creamy Havarti, cabbage and kale together in a large salad bowl.

Top with the bacon pieces and quinoa, dress immediately before serving!

Ideas and Inspiration