GRILLED POTATO & CRISPY KALE SALAD
Healthy kale leaves become miraculously crisp, crunchy and delicious when exposed to the high heat of a grill. They are a wonderful addition to the other great flavours in this potato salad.
500g small new potatoes, scrubbed
1 bunch (500g) kale, centre stems removed,
large leaves torn
2 tablespoons olive oil for brushing
¼ cup roughly chopped drained cornichons
¼ cup salted capers, rinsed and drained ½ cup mixed mint leaves and roughly
4 tablespoons olive oil 2 tablespoons lemon juice
Cook potatoes in salted boiling water until just tender. Drain and leave to cool.
Cut potatoes in half and brush the cut side with some of the olive oil.
Heat a barbecue grill plate or a grill pan and sear potatoes, cut side down, until grill marks appear.
Place in a large bowl and gently toss through the cornichons, capers and herbs.
Combine oil and lemon juice for the dressing and season well with flaky sea salt and freshly ground black pepper.
Toss two-thirds of the dressing through the potatoes.
Lightly brush kales leaves with remaining olive oil. Cook leaves on the heated grill, turning them often until they start to crisp and char.
Just before serving the salad, toss through half the kale leaves and arrange on a platter. Scatter remaining leaves over the top and drizzle with remaining dressing. Add a good pinch of flaky sea salt and some cracked pepper. Serves 4