Roasted new potato, kale & feta salad with avocado
- Preparation and cooking time
- Serves 2
- 200g Jersey Royal potatoes , halved
- 2 garlic cloves
- 2 tbsp cold-pressed rapeseed oil
- 1 lemon , juiced
- 1 banana shallot , chopped
- 200g bag kale
- 1 small ripe avocado , flesh scooped out
- ½ tsp Dijon mustard
- 25g feta (or vegetarian alternative), crumbled
- ½-1 tsp chilli flakes
- 1 tbsp pumpkin seeds , toasted
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.