Kale, goats’ cheese and New potato salad

  • Kale, goats' cheese and Cornish New potato salad
Skill level
Preparation Time
5 minutes
Cooking Time
45 minutes
Serves 4

As the warmer weather draws in, this tasty salad brings together rich goats' cheese with fresh kale and roasted New potatoes.


  • 200g New/Baby potatoes
  • 200g kale
  • 150g raw beetroot, peeled and quartered
  • 4 round slices of goats' cheese
  • 120g asparagus
  • 80g peas
  • Sea salt and black pepper
  • Balsamic glaze (to serve)


  1. 1Preheat the oven to 200°C / fan 190°C / gas 6 . Drizzle a little oil in to 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.
  2. 2Heat 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.
  3. 3Combine all the ingredients together, season and serve onto each plate. Place the grilled goats’ cheese on top. Drizzle with balsamic glaze to serve.