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

Roasted new potato, kale & feta salad with avocado

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(2 ratings)

Prep: 15 mins Cook: 35 mins

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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • 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
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    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
    Kale

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 1 small ripe avocado, flesh scooped out
    Avocado

    Avocado

    av-oh-car-doh

    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
    Feta

    Feta

    feh-tah

    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

Method

  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.

  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.

  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.

  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.

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Comments, questions and tips

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warvik
8th May, 2018
5.05
This was absolutely delicious. You do have to love kale but if you do, this is an amazing salad. It's warm and spicy and filling.
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