Roast potato salad with kale

Roast potato salad with kale

Total: 1 hr 10 min. | Active: 35 min.
vegetarian, vegan, lactose-free, gluten-free
Nutritional value / person: 448 kcal
, Fat: 20 g
, Carbohydrate: 56 g
, Protein: 8 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Potatoes

1 kg waxy potato, cut into approx. 2 cm pieces
1 garlic clove, squeezed
2 tbsp olive oil
¾ tsp salt
a little pepper

Salad

3 tbsp rice vinegar
2 tbsp olive oil
1 tbsp maple syrup
1 tbsp miso paste
100 g washed, prepared kale
2 tbsp toasted sesame seeds
50 g dried cranberries, coarsely chopped
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How it's done

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Potatoes

In a bowl, mix the potatoes with all the other ingredients up to and including the pepper. Spread on a baking tray lined with baking paper.

Roast

Approx. 35 mins. in the centre of an oven preheated to 220 °C. Remove.

Salad

In a bowl, combine the rice vinegar with all the other ingredients up to and including the miso paste. Set aside half of the dressing. Add the kale to the remainder of the dressing, massage well by hand for approx. 2 mins. Add the potatoes, sesame, cranberries and reserved dressing, mix, serve with the kale.

How-tos

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