Preheat your oven to 200°C/ 180°C fan/ gas mark 6.
Cook the broccoli in salted water for 3-4 minutes. Blanch in cold water, pat dry, then set aside.
In a separate pan, boil the potatoes for 15 minutes, drain and cut into halves.
Coat the potatoes with vegetable oil, place on a baking tray and cook in the oven for 20 minutes, or until golden.
Heat a large frying pan and char the broccoli for 2-3 minutes, set aside.
In the same frying pan fry the kale. Once the leaves have started to char add the oil from the pack and cook for a further 1-2 minutes or until lightly wilted and reduced in volume.
Once the potatoes are golden, remove from the oven and tip them into a large bowl with the broccoli, kale, Apetina® Sundried tomatoes and red pesto. Toss gently, then arrange onto serving plates. Serve immediately.
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