Crispy paprika chicken with tomatoes & lentils
If you're looking for a quick but nutritious main meal, look no further – this healthy paprika chicken with tomatoes and lentils delivers four of your 5-a-day
Roasted new potato, kale & feta salad with avocado
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g Jersey Royal potatoeshalved
- 2 garlic cloves
- 2 tbsp cold-pressed rapeseed oil
- 1 lemonjuiced
- 1 banana shallotchopped
- 200g bag kale
- 1 small ripe avocadoflesh scooped out
- ½ tsp Dijon mustard
- 25g feta(or vegetarian alternative), crumbled
- ½-1 tsp chilli flakes
- 1 tbsp pumpkin seedstoasted
Nutrition: Per serving
- kcal418
- fat28g
- saturates5g
- carbs27g
- sugars3g
- fibre5g
- protein12g
- salt0.7g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until mostly tender, drain and leave to steam dry. Toss the potatoes in a large roasting tin with the garlic, drizzle over 1 tbsp oil and season. Roast for 20 mins.
step 2
While the potatoes are roasting, squeeze half the lemon juice over the shallot and half of the kale, season, then massage gently to encourage the kale to soften.
step 3
Remove the garlic cloves from the oven. Put the rest of the kale on top of the potatoes, drizzle over a little oil, season and return to the oven for 5 mins until crisp.
step 4
Meanwhile, blitz the garlic, avocado, mustard, remaining oil and lemon juice together, add enough water to create a smooth dressing and season to taste. Mix the potatoes and cooked kale into the raw kale salad and tip onto a platter. Drizzle over the dressing, then top with the feta, chilli flakes and pumpkin seeds.
