Ingredients
- 450g sweet potato, diced
- 2 tablespoons olive oil
- 1/4 ciabatta loaf, torn into bite sized pieces
- 50g California walnut halves
- 150g kale
- 200g cooked roast turkey, torn into pieces
- 50g pomegranate seeds
- 3-4 tablespoons Caesar dressing
Preparation:
- Preheat the oven to 200°C.
- Place the sweet potatoes on a baking tray and toss in 1 tablespoon oil then roast for 20 minutes or until tender. Remove to a bowl to cool. Add the ciabatta to the same tray and toss in the remaining oil, cook for 5 minutes then scatter the walnuts to one side of the tray and roast for a further 5-8 minutes until golden.
- Meanwhile, cook the kale in boiling water for 2-3 minutes, drain and run under cold water, squeeze out excess liquid.
- Toss kale with the sweet potato, turkey and pomegranate seeds and place on a serving platter. Top with the ciabatta croutons and walnuts, drizzle over the dressing and serve.
Cooks tip:
- Try using leftover roast parsnips instead of sweet potato, great for using up leftovers from the Christmas dinner.