Emulsify all ingredients together with a hand whisk.
Separately cut half the Delica pumpkin into 2cm cubes, removing the skin. Mix the pumpkin cubes with the miso glaze in a bowl.
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Kale salad with miso pumpkin, seeds, pomegranate, walnuts and sesame dressing
Ingredients
- raw kale 1 bunch finely julienned
- various seeds 3 tablespoons
- pomegranate 1 cleaned
- walnuts ½ miso-glazed
- Delica pumpkin 2 tablespoons coarsely chopped
- Miso paste 60 gr.
- agave 25 gr.
- Water 15 gr.
- seed oil 25 gr.
- Salt 1 level teaspoon
- Pepper ½ teaspoon
- tahina 40 gr.
- Sesame oil 10 gr.
- seeds oil 20 gr.
- white wine vinegar 10 gr.
- honey 45 gr.
- Soy sauce 15 gr.
- Orange juice ½ only (40 gr)
Cooking time:
20 min.
Number of person:
4
Difficulty:
Low
Course:
Time:
Cooking method:
Type of product:
Appliances used:
Step 1 and 2
Step 3 and 4
Spread the seasoned pumpkin on top of a baking tray lined with baking paper and bake in the middle rack of the oven at 200° for 20 minutes.
Let cool before using.
Step 5
Emulsify all ingredients together with a whisk or in a blender.
Step 6
Use the mixture to dress your kale salad.
Step 7
Complete the salad by adding a few tablespoons of miso-glazed pumpkin, and also a few teaspoons of seeds and nuts, and a tablespoon or two of pomegranate seeds on top of the dressed kale. Serve.
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