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Roasted new potato, kale & feta salad with avocado

Serve this filling salad as a healthy veggie supper during the week. It's packed with nutrient-rich kale, new potatoes, avocado, feta and pumpkin seeds

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 418
  • Carbohydrates 27
  • Saturated Fat 5
  • Sugar 3
  • Protein 12
  • Fat 28
  • Fibre 5
  • Salt 0.7

Nutrition per serving

  • Calories 418
  • Carbohydrates 27
  • Saturated Fat 5
  • Sugar 3
  • Protein 12
  • Fat 28
  • Fibre 5
  • Salt 0.7

Ingredients

  • 200g Jersey Royal potatoes, halved
  • 2 garlic cloves
  • 2 tbsp cold-pressed rapeseed oil
  • 1 lemon, juiced
  • 1 banana shallot, chopped
  • 200g bag kale
  • 1 small ripe avocado, flesh scooped out
  • ½ tsp Dijon mustard
  • 25g feta(or vegetarian alternative), crumbled
  • ½ -1 tsp chilli flakes
  • 1 tbsp pumpkin seeds, toasted

Method

  1. Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until mostly tender, drain and leave to steam dry. Toss the potatoes in a large roasting tin with the garlic, drizzle over 1 tbsp oil and season. Roast for 20 mins.

  2. While the potatoes are roasting, squeeze half the lemon juice over the shallot and half of the kale, season, then massage gently to encourage the kale to soften.

  3. Remove the garlic cloves from the oven. Put the rest of the kale on top of the potatoes, drizzle over a little oil, season and return to the oven for 5 mins until crisp.

  4. Meanwhile, blitz the garlic, avocado, mustard, remaining oil and lemon juice together, add enough water to create a smooth dressing and season to taste. Mix the potatoes and cooked kale into the raw kale salad and tip onto a platter. Drizzle over the dressing, then top with the feta, chilli flakes and pumpkin seeds.

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