This roasted new potato, feta and kale salad is super tasty and filling. It is packed full of nutrient-rich kale and is perfect for a midweek lunch. This salad serves two, so for larger portions increase the quantities below.

Ready in: 45 minutes

Serves: 2

Ingredients

200g new potatoes, halved

2 garlic cloves

2 tbsp rapeseed oil

1 lemon, juiced

1 banana shallot, chopped

200g kale

1 ripe avocado, flesh scooped out

1/2 tsp Dijon mustard

25g feta, crumbled

1 tsp chilli flakes

1 tbsp pumpkin seeds, toasted

Handful of walnuts, chopped

 

Method

1. Pre-heat the oven to 200C. Bring the potatoes to the boil and simmer for 10 minutes until mostly tender, then drain and steam dry. Tip the potatoes into a large roasting tin along with the garlic. Drizzle with 1 tbsp oil, season, then roast in the oven for 20 minutes.
2. Next, squeeze half the lemon juice over the shallot and half the kale. Season, then massage together gently to soften the kale.
3. Remove the garlic cloves from the roasting tin and add the remaining kale on top of the potatoes. Drizzle with a little oil, season and return to the oven for around 5 minutes.
4. In the meantime, blitz the garlic, avocado, mustard, remaining oil and lemon juice together in a food processor. Add enough water to create a smooth dressing and season.
5. Remove the roasted potato and kale from the oven and mix with the raw kale salad. Tip into a serving bowl and top with the dressing, crumbled feta, chilli flakes, pumpkin seeds and walnuts.

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