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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

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

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

Each serving contains

Energy
1620kj
386kcal 19%
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

Method

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.
Meanwhile, whisk together the honey and mustard dressing, mustard powder, vinegar and shallots in 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.

See more Dinner ideas for two