with Fig and Balsamic Dressing
Our Goat's Cheese, Roast Potato and Kale Salad is a delicious veggie option that makes it easy to eat more veg in your diet and try something new! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Allergens
Utensils
Tags
Potatoes
450 grams
Red Onion
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
1 unit(s)
Ground Cumin
1 sachet(s)
Fig Jam
80 grams
Balsamic Glaze
24 milliliter(s)
Chopped Kale
100 grams
Goat's Cheese
75 grams
Toasted Flaked Almonds
15 grams
Water for the Sauce
2 tbsp
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve and peel the red onion. Chop each half into 3 wedges.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Peel and grate the garlic (or use a garlic press).
Pop the carrots and onion wedges onto another baking tray. Drizzle with oil, sprinkle over the ground cumin, then season with salt and pepper.
Toss to coat, then spread out in a single layer.
Roast on the middle shelf of your oven until tender, 20-25 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a small saucepan on medium heat.
Once the oil is hot, add the garlic, cook for 1 min, then stir in the fig jam, balsamic glaze and the water for the sauce (see pantry for amount).
Bring to the boil, then remove from the heat and set aside.
Once the carrots and onion are cooked, remove them from the oven. Lay the kale on top, drizzle with oil and season with salt and pepper.
Return the tray to the oven to roast, 4-6 mins.
When ready, toss together the potatoes, roasted veg and fig balsamic dressing on one baking tray until well coated.
Share the roasted veg salad between your bowls. Crumble the goat's cheese on top.
Finish by scattering over the flaked almonds.
Enjoy!
2176
kJ
Energy (kJ)
520
kcal
Energy (kcal)
14.8
g
Fat
7.1
g
of which saturates
84.8
g
Carbohydrate
37.6
g
of which sugars
12.6
g
Dietary Fibre
16.3
g
Protein
0.7
g
Salt
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