- 200g Jersey Royal potatoes, halved
- 2 garlic cloves
- 2 tbsp cold-pressed rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 banana shallot, chopped
- 200g bag kale
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 1 small ripe avocado, flesh scooped out
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- ½ tsp Dijon mustard
- 25g feta (or vegetarian alternative), crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- ½ -1 tsp chilli flakes
- 1 tbsp pumpkin seeds, toasted
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 large roasting tin with 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, blitz the 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.