Goat's Cheese, Roast Potato and Kale Salad
with Fig and Balsamic Dressing
This delicious Goat's Cheese, Roast Potato and Kale Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Red Onion
2 unit(s)
Carrot
1 unit(s)
Garlic Clove
1 sachet(s)
Ground Cumin
80 grams
Fig Jam
24 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
100 grams
Chopped Kale
75 grams
Goat's Cheese
(Contains Milk)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
2 tbsp
Water
Nutritional information
Utensils
Instructions
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 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 golden, 20-25 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a small saucepan on medium heat.
Once hot, add the garlic, cook for 1 min, then stir in the fig jam, balsamic glaze and 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 and roast until crispy, 4-6 mins.
When ready, toss together the potatoes, roasted veg and balsamic fig 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!
