New potato & kale salad

Landscape (UK) - - In The Kitchen - Words: Sarah Ryan Pho­tog­ra­phy: Mark Gil­li­gan • •

Serves 4

500g new pota­toes, halved 250g kale, stalks cut out 5 lemons 100ml olive oil, plus 1 tbsp 1 tsp fresh sage, chopped 1 tsp fresh thyme, chopped sea salt

Place the new pota­toes in a pan, cover with salted wa­ter and set over a high heat. Bring to the boil and keep on a rolling boil for 10 mins. Re­move the pan from the heat, drain the pota­toes and set aside to cool briefly. Mean­while, slice three of the lemons and pre­heat the oven to 190°C/gas mark 5. Place the potato halves in a large bowl with the 1 tbsp of oil, the sage, thyme and le­mon slices, and sea­son with salt. Place ev­ery­thing on a large bak­ing tray and bake for 20 mins. In a large, clean bowl, zest and juice the re­main­ing lemons and mix with the 100ml of olive oil. Add the kale leaves to the bowl con­tain­ing the le­mon and oil. Sea­son with sea salt and mas­sage the mix­ture us­ing the fin­gers un­til it is thor­oughly com­bined. Re­move the pota­toes from the oven and set aside to cool. When cool, add the pota­toes to the kale mix, en­sur­ing they are thor­oughly mixed to­gether, and serve.

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