Roasted Baby Potato, Lentil & Kale Salad with Caper Dressing
Serving: 4
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Directions
- Preheat the oven to 190°C. Scrub the baby potatoes to clear all dirt before slicing in half and placing on a lined baking sheet. Drizzle with 2 tsp. of olive oil and roast in the oven for 25-30 minutes until golden brown.
- Shred the kale leaves before placing them into a large bowl and sprinkle with ½ tsp. of salt and 1 tsp. of olive oil. Massage the salt/oil into the kale until it softens and deepens in color.
- Place capers, Dijon mustard, lemon juice and olive oil into a small bowl and season before whisking until well combined.
- Add potatoes, lentils and chopped parsley to the kale bowl. Toss the whisked dressing gently through before serving – garnished with a little freshly grated lemon zest.
Ingredients
- 10 – 12 Baby Potatoes (360g), with skin on
- 3 tsp Olive Oil
- ⅓ cup Cooked Lentils or Canned Lentils (rinsed and drained)
- 2 – 3 stalks Kale
- ¼ Cup Fresh Flat Leaf Parsley
- ½ tsp Himalayan Salt
- 1 tsp Olive Oil (to massage into the Kale)
- <h3>Ingredients for Lemon Caper Dressing:</h3>
- 1 tbsp Capers, drained and roughly chopped
- 2 tbsp Dijon Mustard
- 3 tbsp Freshly Squeezed Lemon Juice
- 2 tbsp Extra Virgin Cold Pressed Olive Oil
- ½ tsp Himalayan Salt
- Ground Black Pepper, to taste