Healthy summer recipe for 2 people, takes only 35 mins; recipe has jersey royal potatoes, garlic clove, rapeseed oil, lemon, banana shallot, kale, avocado, dijon mustard, feta, chilli flakes and pumpkin seeds.
Roasted new potato, kale & feta salad with avocado
Course: Healthy summer
Servings
2
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 2 garlic cloves
- Lemon: 1 lemon, juiced
- Chilli Flakes: 1/2 -1 tsp chilli flakes
- Kale: 200g bag kale
- Avocado: 1 small ripe avocado, flesh scooped out
- Dijon Mustard: 1/2 tsp Dijon mustard
- Feta: 25g feta (or vegetarian alternative), crumbled
- Rapeseed Oil: 2 tbsp cold-pressed rapeseed oil
- Pumpkin Seeds: 1 tbsp pumpkin seeds, toasted
- Jersey Royal Potatoes: 200g Jersey Royal potatoes, halved
- Banana Shallot: 1 banana shallot, chopped
Directions
- Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until mostly tender, drain and leave to steam dry. Toss the potatoes in a largeroasting tinwith the garlic, drizzle over 1 tbsp oil and season. Roast for 20 mins.
- While the potatoes are roasting, squeeze half the lemon juice over the shallot and half of the kale, season, then massage gently to encourage the kale to soften.
- Remove the garlic cloves from the oven. Put the rest of the kale on top of the potatoes, drizzle over a little oil, season and return to the oven for 5 mins until crisp.
- Meanwhile,blitzthe garlic, avocado, mustard, remaining oil and lemon juice together, add enough water to create a smooth dressing and season to taste. Mix the potatoes and cooked kale into the raw kale salad and tip onto a platter. Drizzle over the dressing, then top with the feta, chilli flakes and pumpkin seeds.
