Kale salad, roasted sweet potato, pomegranate, and breaded Saint Marcellin cheese

  • Guests 2 people
  • Preparation 15 minutes
  • Cooking 45 minutes
  • Difficulty Medium


  1. 2 breaded Saint Marcellin cheeses

    400g peeled sweet potato

    8 stalks of kale (or Savoy cabbage)

    ¼ pomegranate

    2 tbsp. hazelnut oil

    1 teaspoon mustard

    1 tbsp. cider vinegar

    1 generous pinch of turmeric

    15g walnut kernels

    Salt and pepper

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  1. Preheat the oven to 190°C.
  2. Slice the sweet potato into small cubes.
  3. Place on a baking sheet lined with greaseproof paper, with 1 tbsp. of hazelnut oil, the turmeric, and some salt and pepper.
  4. Mix everything well and bake for around 35 minutes (this depends on the size of your sweet potato cubes and the power of your oven). Mix again halfway through cooking. When finished, the sweet potato should be nice and soft. Set aside.
  5. Take advantage of the hot oven to bake your breaded Saint Marcellin cheese for 12 minutes.
  6. Meanwhile, remove the central stem of the kale with a knife to leave only the leaves.
  7. Wash the leaves, wring them out, and cut into strips.
  8. Prepare your vinaigrette: in a bowl, combine 1 tbsp. of hazelnut oil, the mustard, the cider vinegar, and 1 pinch of pepper.
  9. Mix the vinaigrette with the kale in a bowl by hand, this will soften the leaves.
  10. Place the seasoned kale onto two plates with the roasted sweet potato cubes, the seeds from your pomegranate, and the lightly crushed walnuts
  11. Add the breaded Saint Marcellin cheese to your salad and eat immediately.

And don't forget to grade the recipe:

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