Roasted new potato, kale & feta salad with avocado

• Jersey Royal potatoes↗200g g

  halved

• garlic cloves↗2
• cold-pressed rapeseed oil↗2 tbsp tbsp
• lemon↗1

  juiced

• banana shallot↗1

  chopped

• kale↗200g bag g
• small ripe avocado↗1

  flesh scooped out

• Dijon mustard↗½ tsp tsp
• feta↗25g g

  (or vegetarian alternative), crumbled

• chilli flakes↗½-1 tsp tsp
• pumpkin seeds↗1 tbsp tbsp

  toasted

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until mostly tender, drain and leave to steam dry. Toss the potatoes in a large roasting tin with the garlic, drizzle over 1 tbsp oil and season. Roast for 20 mins.

2. 2

   While the potatoes are roasting, squeeze half the lemon juice over the shallot and half of the kale, season, then massage gently to encourage the kale to soften.

3. 3

   Remove the garlic cloves from the oven. Put the rest of the kale on top of the potatoes, drizzle over a little oil, season and return to the oven for 5 mins until crisp.

4. 4

   Meanwhile, blitz the garlic, avocado, mustard, remaining oil and lemon juice together, add enough water to create a smooth dressing and season to taste. Mix the potatoes and cooked kale into the raw kale salad and tip onto a platter. Drizzle over the dressing, then top with the feta, chilli flakes and pumpkin seeds.