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Roasted new potato, kale & feta salad with avocado served on a plate

Roasted new potato, kale & feta salad with avocado

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Serve this filling salad as a healthy veggie supper during the week. It's packed with nutrient-rich kale, new potatoes, avocado, feta and pumpkin seeds

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal418
fat28g
saturates5g
carbs27g
sugars3g
fibre5g
protein12g
salt0.7g
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Ingredients

  • 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

Method

  • 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.

Goes well with

Recipe from Good Food magazine, May 2018

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Overall rating

A star rating of 4.7 out of 5.15 ratings
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