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 331 16%
Fat 21g 30%
Sat Fat 2.8g 14%
Salt 0.8g 13%
Sugar 10g 11%

This tasty potato recipe is served on a healthy, nutritious bed of beetroot, kale and dill topped off with a delectable toasted sesame seed dressing and potato wedges. See the easy-to-follow recipe in full below. 

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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

300g new potatoes, OR Rooster 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

300g new potatoes, OR Rooster 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

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