Warm Kale Salad with Sweet Potato, Chorizo and Poached Egg (with Florette Salad)

4.20.2015

Reading my blog, you may end up deducing that I don't cook. That's very incorrect. I cook a lot, also bake a lot and drink a lot of tea. What do I cook? It ranges from western style to Chinese to Japanese/Korean to Mexican to Indian to other parts of the world. It really depends on what I buy from the market to what recipes I come across to dishes that I want to recreate that I have eaten at some dining establishments. Because of the lack of equipments I have at home, I have to compromise on what I can make out of the recipes. So watch this space, I will be creating a lot more recipes.

I love eating salad, especially drizzled with aged balsamic vinegar. It seems like a boring thing, salad that is. Salad is not just about lettuce. You can be very creative with it and it can be very delicious. In partnership with Florette Salad, I made a tasty salad with two superfoods. Using their new product, baby kale salad along with sweet potatoes. Kale contains vitamins A (benefits our skin and vision), K (it contributes to bone health and blood clotting) and C (helping to boost the immune system), as well as sulforaphane, a chemical compound with antioxidant, anti-cancer and antimicrobial properties, that stimulates natural detoxifying enzymes, contained in cruciferous vegetables. Not only that, it's high in fibre, high in iron and high in calcium. 

Why not try this salad as an alternative for you lunch?

Florette baby kale salad nutrition info: http://www.florettesalad.co.uk/our-products/singles/


Salad

Ingredients

Warm Kale Salad with Sweet Potato, Chorizo and Paoched Egg (for 2 servings)

Florette Baby Kale Salad
3 x small sweet potatoes, cubed
1 x small onion, sliced
2 x eggs
spicy chorizo, sliced
1 clove of garlic, minced (optional)
smoked paprika
salt & black pepper
white wine vinegar
extra virgin rapeseed oil

Method:
  1. Boil the sweet potatoes for 6-8 mins until tender, then drain. 
  2. Heat the oil in a large frying pan and cook the onion, garlic and chorizo for until a little browned.
  3. Add the sweet potatoes and fry until crispy. Sprinkle some smoked paprika and season to taste.
  4. Meanwhile, heat a saucepan with water until simmering. Add few drops of vinegar to the water.
  5. Crack the egg into a container, slowing pour the egg into the water. Cook for 1-2 minutes until the whites are set. Repeat for the second egg.
  6. Transfer the sweet potatoes and chorizo into a large bowl, mix in with the kale.
  7. Divide the salad onto two plates and add the poached eggs, drizzle some rapeseed oil to serve.
  8. Bon apetit!

For more Baby Kale Salad recipes: http://www.florettesalad.co.uk/recipe-category/baby-kale/

I was sponsored by Florette Salad for the recipe. 

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