NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

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

(small gherkins)

¼ cup salted ca­pers, rinsed and drained ½ cup mixed mint leaves and roughly

chopped pars­ley


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

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