Winter kale salad

Notes Serves 2 | Prep: 15m | Cooking: 45m

300g parsnips, diced
400g potatoes, diced
100g kale
1 tbsp rapeseed oil
1 tbsp honey
50g blue cheese
50g pomegranate seeds

150g kefir (or other neutral yoghurt)
1tbsp honey
1tbsp lemon juice
½ tbsp mustard
Thyme, chopped
Salt & pepper
Optional: Aleppo pepper flakes

Toss the parsnips and potatoes in half of the oil and honey in a baking tray, season well. Toss the kale in a separate tray and season. Bake the potatoes and parsnips in the oven at 200c for around 45 minutes. When 15 minutes remain, add the tray with the kale.

Mix together all the ingredients for the dressing. Combine root vegetables, kale and finish the salad with pomegranate seeds, crumbled blue cheese, and the dressing.