Kale, goat’s cheese and New potato salad
Preparation Time: 5 minutes
Cooking Time: 45 minutes
Serves 4
Ingredients
· 200g New/Baby potatoes
· 200g kale
· 150g raw beetroot, peeled and quartered
· 4 round slices goats’ cheese
· 120g asparagus
· 80g peas
· Sea salt and black pepper
· Balsamic glaze (to serve)
Method
· Preheat the oven to 200oC (fan 180oC). Drizzle a little oil into 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.
· 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.
· Combine all the ingredients together, season and serve onto each plate. Place the grilled goats’ cheese on top. Drizzle with balsamic glaze to serve.