How to make roast new potato, kale, beetroot and dill salad with toasted sesame seed dressing
Rustle up this tasty potato dish for a meat-free Monday meal with health-packed kale, beetroot and dill bed which is topped off with a light dressing
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Your support makes all the difference.Roast new potato, kale, beetroot and dill salad with toasted sesame seed dressing
Prep: 10 mins
Cook: 30 mins
Serves 2
200g new potatoes, cut into wedges
2 small cooked beetroot, cut into wedges
100g kale, stems removed
1 bunch of dill, chopped
10g sesame seeds
15ml sesame oil
15ml rapeseed oil
1tsp sherry vinegar
75ml low fat natural yoghurt
Low cal olive oil cooking spray
Salt and pepper to season
Heat the oven to 200C. Boil the potatoes for six minutes then roast in a little oil until golden and crisp.
Cut the potatoes into wedges then set aside. Spray the kale with the cooking spray and season well. Roast until crisp, turning occasionally (about 10 minutes). Set aside.
Mix the dressing ingredients together. Mix the beetroot with the kale and dill, season and toss through the potatoes and serve with the dressing.
Recipe from Lovepotatoes.co.uk
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