Goat's Cheese, Bacon, Roast Potato and Kale Salad
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Goat's Cheese, Bacon, Roast Potato and Kale Salad

Goat's Cheese, Bacon, Roast Potato and Kale Salad

with Fig and Balsamic Dressing

This Goat's Cheese, Bacon, Roast Potato and Kale Salad is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Under 650 calories

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.

Preparation Time45 minutes
Cooking time20 minutes


serving amount

450 grams


1 unit(s)

Red Onion

2 unit(s)


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)

90 grams

Bacon Lardons

Not included in your delivery

2 tbsp

Water for the Sauce


Nutritional information

Energy (kJ)2663 kJ
Energy (kcal)637 kcal
Fat23.9 g
of which saturates9.9 g
Carbohydrate85.7 g
of which sugars37.6 g
Protein24 g
Salt1.93 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press


Prep the Potatoes

Preheat your oven to 240°C/220°C fan/gas mark 9.

Chop the potatoes into 3cm chunks (no need to peel). Pop 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 for 20 mins - you'll roast them for longer once you've crushed them.

Chop and Grate

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).

Roast the Veg

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.

Get Smashing

When the potatoes have cooked for 20 mins, remove them from the oven.

Use the bottom of a bowl or pan to lightly crush each potato.

Drizzle the smashed potatoes with a little more oil, season with salt, then return to the top shelf of your oven until crispy and golden, 10-15 mins.

Meanwhile, heat a drizzle of oil in a small saucepan on medium-high heat.

Make the Dressing

Add the garlic, cook for 1 min, then add the fig jam, half the balsamic glaze and the water for the sauce (see pantry for amount). Bring to the boil, then remove from the heat. Set aside.

Once the carrots and onion are cooked, remove them from the oven. Lay the kale on top, drizzle with oil and season. Return the tray to the oven and roast until crispy, 4-6 mins.

Meanwhile, heat a drizzle of oil in a pan on medium-high heat. Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Finish and Serve

When ready, toss together the bacon, potatoes, veg and balsamic fig dressing on one baking tray until well coated. 

Share the roasted bacon and veg salad between your bowls and crumble the goat's cheese on top. Drizzle over the remaining balsamic glaze.

Finish by scattering over the flaked almonds.