Kale, goats’ cheese and New potato salad

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

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

5 minutes

COOKING TIME

45 minutes

SERVES

Serves 4

Ingredients

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)

Method

Preheat 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.

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.

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