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Roasted new potato, kale & feta salad with avocado

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

Roasted new potato, kale & feta salad with avocado

Name: Roasted new potato, kale & feta salad with avocado
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
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

Sophie Godwin – Cookery writer

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Serves 2

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.7 out of 5.29 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal418
fat28g
saturates5g
carbs27g
sugars3g
fibre5g
protein12g
salt0.7g

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.

Recipe from Good Food magazine, May 2018

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A star rating of 4.7 out of 5.29 ratings

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