Kale, goats’ cheese and Cornish new potato salad

Method

• 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.