Roasted new potato, kale & feta salad with avocado

Greens such as kale contain magnesium and calcium, both of which help you get a restorative night’s sleep. Add in potassium-rich avocado to help you get an even better slumber.

SERVES 2 PREP 15 mins COOK 35 mins EASY V

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

1/2 tsp Dijon mustard 25g feta (or vegetarian alternative), crumbled

1/2 -1 tsp chilli flakes

1 tbsp pumpkin seeds, toasted 1 Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until mostly tender, drain, steam dry, then toss 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 1/2 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, tip onto a platter, drizzle over the dressing, then top with the feta, chilli flakes and pumpkin seeds.

GOOD TO KNOW healthy • folate • vit c • 2 of 5-a-day • gluten free

PER SERVING 418 kcals • fat 28g • saturates 5g • carbs 27g • sugars 3g • fibre 5g • protein 12g • salt 0.7g