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Kale and butternut squash salad (poriyal)

Serves: 4

Duration: 1 hour

Difficulty: Easy

Ingredients

  • 2 bunches of Kale Leaves (diced)
  • 500g Butternut Squash (diced)
  • 60g Puffed Lotus Seed
  • 80g Fresh Coconut Sliced
For tempering:
  • 50ml Coconut Oil
  • 75ml Virgin Olive Oil
  • 1tbsp Mustard Seeds
  • 1 ½tbsp Ginger Chopped
  • 3 sprigs of Curry Leaves
  • 50ml Lemon Juice
  • 2tbsp Brown Sugar
  • Salt to taste

1.Trim the kale leaves and cut into dice size pieces

2.Boil the kale leaves in boiling water with salt for 5 mint, drain and cool in cold water for 10mins

3.When cold drain the kale leaves in a colander and make sure all the water is been drained

4. Peel and cut the butternut squash into dice, season it with salt, crushed pepper and oil.

5. Place it over the oven tray with a parchment paper. In the meantime preheat the oven. Roast the squash for 25-30mins on 180 degree Celsius until fork tender but not falling apart

6. Once done cool the butternut squash by leaving out or blast chill it for 15mins

7. Same time heat the oil and fry the puffed lotus seeds and seasoned them with salt

8. To make a tempering take a small sauce pan add coconut and virgin olive oil together once heated add mustard seeds once the mustard seeds starts crackling then add chop ginger, chill and curry leaves and remove the pan from the heat. Once the mixture gets cold add brown sugar and lemon juice to make a good dressing

9. To assemble the salad take a bowl mix the butternut squash, kale leaves , sliced coconut and tempering mix it well and place on a serving plate by adding seasoned puffed lotus seeds on top

Ingredients

  • 2 bunches of Kale Leaves (diced)
  • 500g Butternut Squash (diced)
  • 60g Puffed Lotus Seed
  • 80g Fresh Coconut Sliced
For tempering:
  • 50ml Coconut Oil
  • 75ml Virgin Olive Oil
  • 1tbsp Mustard Seeds
  • 1 ½tbsp Ginger Chopped
  • 3 sprigs of Curry Leaves
  • 50ml Lemon Juice
  • 2tbsp Brown Sugar
  • Salt to taste

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