TODAY’S RECIPE: Roasted new potato, kale & feta salad with avocado

SALAD with a kick. Serves: 2.

Ingredients

200g Jersey Royal potatoes, halved 2 garlic cloves 2 tbsp rapeseed oil 1 lemon, juiced 1 banana shallot, chopped 200g bag kale 1 small ripe avocado, flesh scooped out ½ tsp Dijon mustard 25g feta, crumbled ½ tsp to 1 tsp chilli flakes 1 tbsp pumpkin seeds, toasted

Method

1. Heat oven to 200c/180c fan/gas 6. Boil the potatoes for ten minutes, steam-dry, then toss in a roasting tin with the garlic, 1 tbsp oil and season. Roast for 20 minutes. Meanwhile, squeeze half lemon juice over the shallot and half of the kale. Season.

2. Remove garlic from roasting tin. Put the rest of the kale on top of the potatoes, drizzle over a little oil, season and return to the oven for five minutes.

3. Blitz garlic, avocado, mustard, remaining oil and lemon juice, add enough water to create a smooth dressing and season to taste. Mix the potatoes and cooked kale into the raw kale salad, drizzle over the dressing, then top with feta, chilli flakes and pumpkin seeds.