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

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.

Tags:
WeightWatchers
Veggie
Climate Conscious
Allergens:
Sulphites
Milk
Nuts

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.

Total45 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Red Onion

2

Carrot

1

Garlic Clove**

1

Ground Cumin

80

Fig Jam

24

Balsamic Glaze

(Contains: Sulphites)

100

Chopped Kale

75

Goat's Cheese

(Contains: Milk)

15

Toasted Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Not included in your delivery

2

Water for the Sauce

Nutritional information

Energy (kcal)501 kcal
Energy (kJ)2097 kJ
Fat15 g
of which saturates6.3 g
Carbohydrate79.6 g
of which sugars37.3 g
Protein16.1 g
Salt0.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Bowl

Instructions

Prep the Potatoes
1

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 they've been crushed.

Chop and Grate
2

Meanwhile, halve and peel the red onion. Chop each half into 4 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
3

Pop the carrots and onion 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
4

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.

Make the Dressing
5

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

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 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, 5-7 mins.

Finish and Serve
6

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

Share the 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.

Enjoy!

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