Kale Salad and Roasted Fingerling Potato Salad with Tahini Dressing

This is a salad you'll be wanting more and more of. It combines crunchy kale, savoury roasted fingerling potatoes, zesty shallots and chives all tied together with nutty tahini dressing. With a harmonized blend of textures and flavours, this recipe will become one of your lunch and dinner staples.

For this recipe, I used fingerling potatoes; however, you can use any mini potato including mini red, purple and white potatoes.

Ingredients

10 fingerling potatoes

4 cups of chopped kale

2 shallots, finely chopped

1/4 cup fresh chives, finely chopped

1/2 lemon, juiced

1/4 cup smooth tahini

1 tbps. olive oil

salt and pepper to taste

* Makes 2 servings

Requires

1 sheet pan

1 bowl

Directions

1. Preheat oven to 425 degrees F.

2. Cut potatoes in half, and soak in warm water for up to 10 minutes in a bowl, then drain the water. In the same bowl, drizzle potatoes with olive oil, mix well and spread out on a sheet pan, flat side down and sprinkle with salt and pepper. Bake in oven for 20 - 25 minutes, flipping halfway. Remove from oven when golden. Set aside and let cool.

3. In a salad bowl or dish, lay kale as the base of your salad, top with potatoes, then with chives and shallots. Drizzle with tahini and lemon juice.

4. Enjoy!