Warm Potato & Kale Salad with Tahini-Dill Dressing
 
Prep time
Cook time
Total time
 
A warm salad of potatoes and kale with a zesty, creamy tahini-dill dressing.
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • 4 medium red skin potatoes
  • 2 tbsp olive oil
  • 1 bunch of kale
  • salt & pepper to season
  • 1 cup (240ml) tahini
  • ½ cup (120ml) water
  • 1 bunch of dill (about 1½ cups), chopped
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • juice of 1 lemon
  • 1 garlic clove
Method
  1. Preheat oven to 400F/200C
  2. Chop the potatoes into 1 inch chunks, toss with olive oil, salt and pepper, and roast for about 30 mins, turning occasionally
  3. Whole the potato is cooking, prepare the kale by de-ribbing and chopping finely (I put mine through the processor for ease, but you can achieve the same results with a good, sharp knife)
  4. When the potatoes are cooked, remove from the oven and throw the kale right into the roasting tray, give everything a good mix and set aside
  5. Now quickly prepare the dressing by adding putting the tahini, water, dill, olive oil, apple cider vinegar, lemon and garlic into the processor and blend until smooth.
  6. Pour the dressing over the potatoes and kale, and mix thoroughly
  7. Serve immediately!
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/warm-potato-kale-salad-tahini-dill-dressing/