• 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


  1. Preheat the oven to 200°C.
  2. 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.
  3. Meanwhile, cook the kale in boiling water for 2-3 minutes, drain and run under cold water, squeeze out excess liquid.
  4. 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:

  1. Try using leftover roast parsnips instead of sweet potato, great for using up leftovers from the Christmas dinner.