Ham, potato and kale salad with goat's cheese recipe
A quick and simple mid-week meal for two, combining the classic taste of new potatoes, ham and peas, with earthy kale, the salty tang of grilled goat's cheese and a honey and mustard dressing.
See method- Serves 2
- 8 mins to prepare and 12 mins to cook
- 386 calories / serving
Ingredients
- 250g (8oz) new potatoes, halved
- 125g (4oz) frozen peas
- 2 handfuls kale
- 150g (5oz) thick-cut ham, chopped
- 3 tbsp honey and mustard dressing
- 1 tsp English mustard powder
- 2 tbsp white wine vinegar
- 2 shallots, diced
- 2 slices goat's cheese with rind
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Shop ingredientsEach serving contains
- Energy
- 1620kJ 386.0kcal
- Fat
- 16g
- Saturates
- 7g
- Salt
- 2.7g
- Sugars
- 10g
of the Reference intake
Carbohydrate 32.4gProtein 29.1gFibre 5.9g
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Method
- Bring a pan of water to the boil. Add the potatoes and cook for 8 mins, or until tender. Add the peasandkalefor the final minute of cooking; drain well.
- Meanwhile, whisk together the honey and mustard dressing, mustard powder, vinegar and shallotsin a small bowl or jug.
- Preheat the grill to high. Put the goat’s cheese in a small, lightly oiled, roasting tin and brush with a little of the dressing. Season with black pepper. Grill for 2-3 mins, until golden and just starting to bubble.
- While the cheese is grilling, put the potatoes, peas, kale and ham in a serving bowl. Drizzle over half the dressing and toss to combine. Top with the grilled goat’s cheese slices and spoon over the remaining dressing. Serve immediately.
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