• 200g Cornish new potatoes
  • 200g kale
  • 150g raw beetroot, peeled and quartered
  • 4 round slices goats’ cheese
  • 120g asparagus
  • 80g peas
  • Sea salt and black pepper
  • Balsamic glaze (to serve)


  • STEP 1
    Preheat the oven to 200oC (fan 180oC). Drizzle a little oil in to the roasting tin and put in the oven for a couple of minutes to get hot. Meanwhile, give the potatoes a wash before placing in the preheated roasting tin with the beetroot and return to the oven for 40-45 minutes.
  • STEP 2
    Heat a little oil in a heavy-based frying pan. Stir fry the kale for 4 minutes and then add the peas and asparagus for a further 3-4 minutes. Grill the goats’ cheese for 2-3 minutes on each side or until lightly browned.
  • STEP 3
    Combine all the ingredients together, season and serve onto each plate. Place the grilled goats’ cheese on top. Drizzle with balsamic glaze to serve.

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