Salade de pommes de terre au chou frisé et harissa
Kale Harissa Potato Salad
Spring seems to be finally starting, so we like to go for nice and light. G-OATS CHEESE from Max & Bien goes perfectly with those kinds of dishes. Once you get your teeth into this salad with vegetable goat cheese, harissa potatoes, pecan, arugula and crispy (!) Kale, you will never want to be without plant-based cheeses again.
Image from: Max & Bien
Preheat the oven to 180 °C
Spread the kale on a baking tray covered with parchment paper. Generously drizzle the kale with olive oil and sprinkle with salt and pepper. Bake in the oven for 15 minutes, or until the kale is crispy. Let it cool completely while you continue with the rest of the salad
Increase the temperature of the oven to 200 °C.
Mix the potato wedges with the harissa in a bowl, make sure all wedges are well covered with the mixture, and spread them over a baking tray. Bake the potatoes for about 40 minutes until tender and crispy.
Meanwhile, mix the arugula with the crispy kale and season with olive oil, lemon juice and salt and pepper. Divide the potato wedges and pecans over the arugula-kale mixture, and finally crumble G-OATS CHEESE over it.