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.
Ingredients
For the salad:
For the dressing
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!