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Salad with Kale and Sweet Potato

Hello, my name is Natia Latsabidze. I consider myself a foodie because I have an immense love and interest for cooking, I take great pleasure in trying new dishes and am constantly discovering new tastes.
I was lucky enough to grow up in a family where my mother always cooked delicious food and I always had a great interest in watching and learning from her.
I then worked in restaurants for about 5 years, where I learned a lot about food safety, service, serving, coffee culture, customer relations psychology, etc. The next period was a period of travel and many adventures, first Europe, then Asia. By getting to know different cultures I discovered many dishes I had never tasted before.
Living in Asia, I learned about the characteristics of their favorite dishes, food culture and tea drinking rituals. Even when I lived alone, I was able to put it all into practice. I particularly like Mexican, Indian, Japanese and Chinese food.
I love everything to do with food, and serving food prepared by me. I recently started my own food blog, nati.asplatesofjoy. The idea originated about 5 years ago, but due to a very busy work schedule, I have not been able to pursue it.
I’m very happy and grateful that at this stage I have more free time and great enthusiasm to share traditional, varied and delicious video recipes from different countries with others.
 

Salad with Kale and Sweet Potato

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Starter

Natia Latsabidze

Recipe author

Natia Latsabidze

Salad with Kale and Sweet Potato

Ingredients

Portions :

1

kale

150 gram

Garlic

0.5 clove

Apple

0.5 piece

sweet potato

0.5 piece

pepper

0.5 a pinch

Salt

0.5 a pinch

pumpkin seeds (roasted)

35 gram

Walnut

40 gram

Pomegranate

50 gram

Olive oil

1.5 table spoon

Honey

1.5 teaspoon

apple vinegar

0.5 teaspoon

mustard

0.5 teaspoon

cinnamon

0.5 teaspoon

blue cheese

30 gram

step

droplet

1

chef
Wash the kale, dry it well, cut it, pour 2 teaspoons of olive oil and gently crush it to make it soft.

step

droplet

2

chef
Preheat the oven to 200 degrees and bake the diced sweet potatoes for 25 minutes with a little olive oil, pepper and salt.

step

droplet

3

chef
For the sauce, put olive oil, 1 teaspoon of apple cider vinegar, 1 teaspoon of mustard, 1 teaspoon of honey and 1 clove of crushed garlic in a bowl.

step

droplet

4

chef
Add 2 teaspoons of honey, 1 teaspoon of cinnamon and a pinch of salt to the walnuts. Bake for 7-10 minutes at 180 degrees.

step

droplet

5

chef
Place kale in a bowl, then sweet potatoes, thinly sliced apple, walnuts, shelled pumpkin seeds and pomegranate, as well as cheese and finish with the sauce.

Serve

droplet

6

chef
This salad is one of my favorites, it is delicious, colorful and full of vitamins.

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