Roasted New Potato, Kale & Feta Salad with Avocado

A tasty veggie recipe in celebration of National Vegetarian Week!

Ingredients

  • 200g Jersey Royal Potatoes, halved
  • 2 garlic cloves
  • 2 tbsp cold-pressed rapeseed oil
  • 1 lemon, juiced
  • 1 banana shallot, chopped
  • 200g bag of kale
  • 1 small ripe avocado, flesh scooped out
  • 1/2tsp Dijon mustard
  • 25g feta (or vegan alternative) crumbled
  • 1/2-1tsp chilli flakes

Method

Cooking

Preheat the oven to 200C/180C Fan/Gas Mark 6. Boil the potatoes for 10 minutes or until mostly tender, then drain and leave to steam dry. Add these to a roasting tin with the cloves of garlic before drizzling over the oil and seasoning. Roast for 20 minutes.

Add half of the lemon juice to the chopped shallot, then add to half of the kale. Season and massage until the kale begins to soften.

Remove the garlic cloves from the roasting tin, then add the remaining kale on top of the potatoes. Drizzle with a little more oil and return to the oven for 5 minutes until crisp.

In the meantoime, blend the garlic, avocado, mustard, the remaining oil and lemon juice together. Add in enough water to create a smooth dressing and season to taste.

Serving

Remove the potatoes and cooked kale from the oven and mix with the raw kale salad. Tip into a serving bowl. Drizzle over the dressing, and sprinkle with the feta and chilli flakes.