Roast Potato & Crispy Kale Saladby Nicole Maree
Gluten free, Dairy free, Vegan.
When I am craving comfort food I always make this dish. There is something about the rosemary scented potatoes mixed with the creamy dressing and topped with crispy kale, that makes my tummy feel oh so content. Perfect as a main or side dish.
- 700g Potatoes, dutch cream or fingerling work best
- 1 tbsp Coconut oil, melted
- 3 stems Rosemary
- 150g Shallot onions
- 1 tsp Paprika, smoked
- 1/2 tsp Garlic powder
- 1/2 tsp Turmeric, ground
- 1 tsp Sea Salt
- 1/2 tsp Black pepper, ground
- 6 large Kale leaves
- 1 tsp Coconut oil, melted
- 1 tsp Sea salt
- 240g Cashews, raw or dry-roasted
- 2 tsp Dijon mustard
- 20g Nutritional yeast
- 1 tsp Sea salt
- 20ml Apple Cider Vinegar
- 35g Arrowroot starch
- 1 cup Water
- 1/4 tsp Black pepper, ground
Quick & Easy!
Soak cashews in boiling water for 1 hour. Drain and rinse well. Blend with remaining sauce ingredients until smooth. Place in a sealed jar and store in the fridge.
This recipe makes a lot of sauce so you can have leftovers to drizzle on your salads or other dinner/lunch recipes.
Preheat oven to 200C/180 fan forced/392F.
Line a large baking sheet with baking paper.
Cut potatoes and peeled shallots in half and add to a large bowl. Add coconut oil, rosemary stems, shallots, paprika, garlic powder, turmeric, sea salt and black pepper. Toss to coat well.
Transfer to baking sheet and bake for 30 minutes or until golden. Remove from oven and transfer to a large bowl to cool slightly for 5 minutes.
Meanwhile add kale leaves to baking sheet. Season with coconut oil and sea salt.
Place in oven for 10 minutes until crispy.
To assemble add the potatoes and shallots to a bowl. Drizzle with dressing and top with crispy kale leaves. Enjoy as a main or a side dish.