Bacon, Black Garlic, Crispy Kale and Jersey Royal Traybake
with Veggie 'Nduja Yoghurt, Balsamic Glaze and Greek Style Cheese
- Milk
- Sulphites
Add a fresh flavour to your plates with spring's Jersey Royal potatoes. One of Jersey's biggest crops, Jersey Royal potatoes are mostly grown to 'new potato' size, with tender insides and thin, delicate skin. With a sweet flavour, they're often enjoyed simply boiled and seasoned.
Ingredients
400 grams
Jersey Royal Potatoes
1 unit(s)
Red Onion
100 grams
Chopped Kale
150 grams
Greek Style Natural Yoghurt
(Contains: Milk)
20 grams
Vegan ‘Nduja
120 grams
Peas
20 grams
Black Garlic Paste
50 grams
Greek Style Salad Cheese
(Contains: Milk)
12 grams
Balsamic Glaze
(Contains: Sulphites)
15 grams
Pumpkin Seeds
90 grams
British Smoked Bacon Lardons
Not included in your delivery
20 grams
Butter
1 tbsp
Honey
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Quarter the Jersey Royal potatoes (no need to peel).
Pop the potatoes 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, 25-30 mins. Turn halfway through.
Meanwhile, halve and peel the red onion, then cut each half into roughly 3cm wedges.
When the potatoes have 15 mins remaining, add the onion wedges to the tray, drizzle with oil, season with salt and pepper, then return to the oven for the remaining cook time, 12-15 mins.
When the potatoes have 10 mins remaining, add the lardons to the tray and bake for the remaining time, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, spread the kale out on another baking tray. Drizzle with oil and season with salt and pepper.
Bake the kale on the middle shelf until crispy, 7-8 mins.
While everything cooks, in a medium bowl, mix the yoghurt and vegan 'nduja (see ingredients for amount).
When the potatoes have 2-3 mins remaining, remove from the oven.
Add the peas, black garlic paste and butter (see pantry for amount) to the potatoes and onion. Toss together until everything's coated and return to the oven to roast, 2-3 mins.
When everything's roasted, add the kale and honey (see pantry for amount) to the potato tray and toss together.
Use the back of a spoon to spread the vegan 'nduja yoghurt out on your plates.
Top the yoghurt with the bacon, roasted vegetables and potatoes.
Crumble over the Greek style salad cheese.
Finish by drizzling on the balsamic glaze and scattering over the pumpkin seeds.
