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

  • Serves 2
  • 8 mins to prepare and 12 mins to cook
  • 386 calories / serving
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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. 

Bring a pan of water to the boil. Add the potatoes and cook for 8 minutes, 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 minutes, 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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  • 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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  • Energy 1621kj 386kcal 19%
  • Fat 16g 23%
  • Saturates 7.1g 36%
  • Sugars 10.3g 11%
  • Salt 2.7g 46%

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

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