Skip to content
Ham, potato and kale salad with goat's cheese recipe

Ham, potato and kale salad with goat's cheese recipe

8 ratings

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


  • 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
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    7g 36%
  • Sugars

    10g 11%
  • Salt

    2.7g 46%

of the reference intake
Carbohydrate 32.4g Protein 29.1g Fibre 5.9g


  1. Bring a pan of water to the boil. Add the potatoes and cook for 8 mins, or until tender. Add the peas and kale for the final minute of cooking; drain well.
  2. Meanwhile, whisk together the honey and mustard dressing, mustard powder, vinegar and shallots in a small bowl or jug.
  3. 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.
  4. 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.

See more Dinner ideas for two

You may also like

Be the first to comment

Before you comment please read our community guidelines.