for 4 people

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

How it's done

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.

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