Roast new potato, kale, beetroot and dill salad with toasted sesame seed dressing
- Prep in:
- 10 mins
- Cook in:
- 30 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| KCAL 332 | 16% |
| Fat 21g | 30% |
| Sat Fat 2.8g | 14% |
| Salt 0.8g | 13% |
| Sugar 10g | 11% |
Method
Rustle up this tasty potato recipe which finds potato wedges blending in with a bed of health-packed kale, beetroot and dill bed which is topped off with a yummy dressing. Check out the full method below.
-
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 ten 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.
Ingredients
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
