Now you might feel that we have had a bit too much of the pomegranate variations, but we would not agree with that. It is a superb fruit and blending it with different kinds of vegetables can only turn out well!
The recipe this time is of a kale and cauliflower salad with pomegranate and feta cheese. A both beautiful and tasty mix.
What you need:
200 g kale
A whole head of cauliflower
100 g feta cheese
Salt and pepper
Start by separating the haulm and the head from the cauliflower. However, make sure to save the haulm, it is really tasty after being fried, so no need to throw that away. Divide the cauliflower head into smaller bunches and add to an oven ramekin. After seasoning with salt and pepper and topping with coconut oil place it in the oven at just under 200 °C for 40 minutes.
Next, chop or rip the kale apart into smaller pieces and put in a bowl. Pick out the seeds from the pomegranate.
We made some really nice meat patties to go with the salad. As we have said before we prefer to just form the patties directly from the minced meat rather than adding spices, eggs or other things that supposedly should keep the patties together. In our opinion the patties stick together the best when not mixed with other ingredients.
This dish might possibly be something that would be better suited for the summer months rather than the winter. The salad had a really fresh and light feel to it much in contrast to the stews and soups that one associate with winter. But, there is also never a bad time for good food, so in addition to adding the combination of ingredients to a list of todos for next summer we really enjoyed the dinner, despite the cold outside.
We have had something of a renaissance for pomegranate the past few weeks. It is really an amazing fruit and it goes really well with many different vegetables and meats. In a previous post we combined it with what is possibly our season favourite, brussel sprouts. This time we made a nice salad of kale, goat cheese and pomegranate to go with some meat patties.
We started with just ripping the kale apart to smaller pieces and then started to pick out the seeds from the pomegranate.
Next we just mixed the three ingredients in a bowl and started to prepare the meat patties. To fill out the meal we also roasted some butternut squash in the oven.
For the dinner we topped the dish with a nice olive oil as well as some elderflower vinegar and enjoyed with a glass of red wine.
Recently there was campaign on this pretty leek in our store, so we bought a few of them. And of course, one of them had to be used with our favorite meat, the oxtail, in a stew! A simple one with only allspice and bay leaves as seasoning together with the leek and a red onion.
The stew was served with kale, radishes and a mash of turnip and swede. Vegetables of the season!