VEGGIETASTIC

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Roasted new potato, kale & feta salad with avocado

Preparation and cooking time

Prep:15 mins

Cook:35 mins

Easy

Serves 2

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

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

STEP 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.

STEP 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.

STEP 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.

STEP 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.

And as always have a chilled day from the Viking