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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

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

  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.

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