How to make kale, goat’s cheese and Cornish new potato salad

Transform this humble salad dish into a summery delight

Kale, goat’s cheese and Cornish new potato salad

Serves 4

Preparation time: 5 minutes
Cooking time: 45 minutes

• Read more

Three ways to cook with beetroot

200g Cornish new potatoes
200g kale
​150g raw beetroot, peeled and quartered
4 round slices goat’s cheese 
​120g asparagus
80g peas
Sea salt and black pepper
Balsamic glaze, to serve

Preheat the oven to 200C (fan 180C). Drizzle a little oil in to the roasting tin and put in the oven for a couple of minutes to get hot. Meanwhile, give the potatoes a wash before placing in the preheated roasting tin with the beetroot and return to the oven for 40-45 minutes.

Heat a little oil in a heavy-based frying pan. Stir fry the kale for 4 minutes and then add the peas and asparagus for a further 3-4 minutes. Grill the goat’s cheese for 2-3 minutes on each side or until lightly browned. 

Combine all the ingredients together, season and serve onto each plate. Place the grilled goat’s cheese on top. Drizzle with balsamic glaze to serve.

For more recipes, visit seasonalspuds.com