Kale, goat’s cheese and Cornish new potato salad Picture: UK Independent
Preparation time: 5 minutes
Cooking time: 45 minutes

200g Cornish new potatoes
200g kale
​150g raw beetroot, peeled and quartered
4 round slices goat’s cheese 
​120g asparagus
80g peas
Sea salt and black pepper
Balsamic glaze, to serve


Preheat the oven to 200C (fan 180C). Drizzle a little oil into the roasting tin and put in the oven for a couple of minutes to get hot. Meanwhile, give the potatoes a wash before placing in the preheated roasting tin with the beetroot and return to the oven for 40-45 minutes.

Heat a little oil in a heavy-based frying pan. Stir fry the kale for 4 minutes and then add the peas and asparagus for a further 3-4 minutes. Grill the goat’s cheese for 2-3 minutes on each side or until lightly browned. 

Combine all the ingredients together, season and serve onto each plate. Place the grilled goat’s cheese on top. Drizzle with balsamic glaze to serve.