Chargrilled Kale and Tenderstem Broccoli Potato Salad Topped With Apetina® Sundried Tomato

  • Cook: 50 min
  • Servings: 1


  • 200 g tenderstem broccoli
  • 200 g miniature potatoes
  • 1 tbsp vegetable oil
  • 2 handful of large kale leaves
  • 1 tbsp red pesto , fresh or ambient
  • Half a pack of Apetina® Sundried tomatoes portion pack in oil , separate the oil from the cheese

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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