Roasted veggies with cheese salad

INGREDIENTS

• 2 tsp black pepper
• 2 tsp salt
• 7 oz potatoes
• 2 cloves garlic
• 2 tbsp canola oil
• 1 lemon
• 1 banana shallots
• 7 oz kale
• 1 avocado
• ½ tsp yellow mustard
• 1 oz feta cheese
• 1 tsp chili flakes
• 1 tbsp pumpkin seeds

TOOLS

• 1 spoon
• 1 big bowl
• 1 knife
• 1 oven
• 1 roasting tin
• 1 squeezer
• 1 food processor
• 1 lid
• 1 plate
• 1 colander
• 1 saucepan
• 1 baking tray
• 1 bowl

Cut potatoes in halves.

Squeeze a lemon with a squeezer.

Peel garlic and banana shallots, then cut an avocado in half.

Pit the avocado and peel it with a spoon.

Cut the avocado into cubes.

Crumble feta cheese with a spoon.

Heat 8 cups of water in a saucepan for 2 minutes. Add halved potatoes, cover with a lid, and cook for 10 minutes. Turn off the heat, remove the lid from the saucepan and drain the potatoes in a colander.

Preheat the oven to 390°F for 12-15 minutes.

Put drained potatoes in a roasting tin. Add garlic, 1 tbsp of canola oil, 1 tsp of salt, and 1 tsp black pepper. Put the roasting tin in the oven for 20 minutes to get semi-roasted potatoes.

Combine banana shallots, half of the lemon juice, and kale in a bowl. Season with 1 tsp of salt and 1 tsp of black pepper. Mix everything together to get a kale mix.

Remove roasted garlic from roasting tin.

Add kale mix and 1 tbsp of canola oil to the semi-roasted potatoes.

Put the roasting tin in the oven and roast for 5 minutes to get roasted potatoes.

Take the roasted potatoes out of the oven and put them on a plate.

Put pumpkin seeds in the baking tray and roast for 20 minutes to get toasted pumpkin seeds.

Turn off the heat and take the baking tray out of the oven.

Combine roasted garlic, cubed avocados, the rest of the lemon juice, and yellow mustard in a food processor. Blitz to get an avocado dressing.

Transfer roasted potatoes to a big bowl. Add kale mix and avocado dressing to the big bowl. Mix everything together, then top with crumbled feta cheese and chili flakes.

It’s ready to be served !