Kale, Potato & Pomegranate Salad RECIPE
INGREDIENTS:
- 2 bunches of kale, stems removed, leaves shredded,
- 3 garlic cloves crushed,
- 1 tbsp coconut oil,
- 500 g baby potatoes, guartered,
- 1 tbsp olive oil,
- chilli powder mild,
- pinch of salt,
- 50 g pine nuts,
- 100 g pomegranate seeds.
METHOD:
Sauté the kale and garlic in the coconut oil. Roast the potatoes with chilli powder, salt and olive oil. 5-10 minutes before the end add the pine nuts, so that they turn a golden brown too. Once the kale and potatoes cool down, stir it all together with the pomegranates and enjoy! NOTE: A roasted or boiled potato has a lower GI score if eaten cold than hot. Therefore if you wish to minimize dietary glycemic index, precook your potatoes and consume them cold.
