Kalette Chopped Salad
Chef: Justine Schofield
Time: 45 minutes
- 1 tbsp sour cream
- 1 tsp of smoked paprika
- 1 lemon, juiced
- 3 tbsp pepitas, toasted
- 1 telegraph cucumber, deseeded and chopped into 1cm pieces
- 1 sweet potato, peeled, cut into 1 cm cubes and roasted
- 1 avocado cut into 1 cm cubes
- 200g pancetta, cut into 1cm pieces and fried until crispy
- 100g Kalettes, leaves picked
- Salt & pepper
- Whisk sour cream, smoked paprika, lemon and salt and pepper in a large bowl.
- Add all the remaining ingredients, toss and serve.