3 Winter Salads with Spices

Serves
4 people per salad

Ingredients

KALE WITH YOGURT, WALNUTS AND GROUND CORIANDER
150g kale, finely chopped
2 apples, thinly sliced
50g walnuts, coarsly chopped
400ml Greek yogurt 2%
1 tbsp whole coriander seeds, grounded
1 lime
salt and freshly groun pepper

ENDIVES WITH CLEMENTINES, POMMES GRANATES AND ANIS
2 endives
2 pommes granates
2 clementines, in wedges
50g pine nuts, roasted
100g yellow raisins
1 tbsp anis
1 handful of flat-leaf parsley, chopped
salt and freshly ground pepper

BAKED ROOTS WITH GROUND CARDAMOM
1 tbsp whole cardamom
2 carrots
2 beetroots
2 parsnips
300g celeriac
4 cloves of garlic
4 tbsp olive oil
salt and freshly ground pepper

Methods

KALE WITH YOGURT, WALNUTS AND GROUND CORIANDER
FINELY CHOP THE KALE, slice the apples and chop the walnuts. Mix it all together.

MIX GREEK YOGURT, coriander seeds and the juice from 1 lime. Pour the dressing over the kale and mix it together. Season with salt and freshly ground pepper. leave for 30 minutes before serving. This allows the flavour to set.

CHRISTMAS SALAD WITH CLEMENTINES, POMMES GRANATES AND ANIS
CUT THE ENDIVES LENGTHWISE so you get six oblong pieces out of each endive. Cut the pomegranates in half, beat out the seeds from the shells and sqeeze out the remaining juice from the shells.

MIX THE ENDIVE WITH POMEGRANATE SEEDS AND JUICE, clementines, pine nuts, raisins, anise and parsley. Season with salt and pepper.

BAKED ROOTS WITH GROUND CARDAMOM
PREHEAT THE OVEN TO 200°C/400°F/GAS MARK 6.

CUT ALL ROOT VEGETABLES INTO STICKS.

CRUSH THE WHOLE CARDAMOM and fold into the root vegetables with garlic and oil. Pour everything into an ovenproof dish, sprinkle with salt and pepper and bake in the oven for 30 minutes. Server warm or cold.

Trine Hahnemann