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Kale, goats’ cheese and Cornish new potato salad
- Preparation and cooking time
- Serves 4
As the warmer weather draws in, this tasty salad brings together rich goats' cheese with fresh kale and roasted Cornish New potatoes.
- 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 1Preheat 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 2Heat 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 3Combine all the ingredients together, season and serve onto each plate. Place the grilled goats’ cheese on top. Drizzle with balsamic glaze to serve.